Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 pounds ground pork
  • 4 cups shredded cabbage (red, green, napa)
  • 1 cup shredded carrot
  • 1 small onion (1 cup diced)
  • 1 can baby corn (drained)
  • 1 can water chestnuts (drained)
  • ½ cup soy sauce (divided)
  • 2 tablespoons honey (divided)
  • 2 tablespoons minced garlic (divided)
  • 1 tablespoon minced ginger (divided)
  • Salt and pepper
  • Optional garnish: sliced green onions and sesame seeds
  • 4 cups steamed rice (white or brown)

Instruction

  • Heat 12-inch cast iron skillet over medium heat with a tablespoon of oil. Add onion and cook, stirring occasionally until beginning to turn translucent; 4-5 minutes.
  • Add 1 tablespoon minced garlic and ½ tablespoon minced ginger and cook for 30 seconds, then add ground pork. Cook, stirring occasionally, until no longer pink. Drain grease.
  • Add ¼ cup soy sauce and 1 tablespoon honey. Simmer for 5 minutes, stirring frequently.
  • Meanwhile, heat another 12-inch skillet over medium-high heat with a tablespoon of butter. Add cabbage, carrots, baby corn, water chestnuts, 1 tablespoon minced garlic and ½ tablespoon minced ginger. Season with a pinch of salt and pepper. Cook, stirring frequently, until cabbage is tender.
  • Stir ¼ cup soy sauce and 1 tablespoon honey into the veggies and simmer for several minutes. Add veggies to the pork and toss together. Serve over rice, or on it’s own.
  • If you have extra sauce in the pan, drizzle sauce over the top and garnish with sesame seeds and thinly sliced green onions.