There isn't a lot in our fridge right now, we've got a lot of dinner plans in the next few days that don't involve cooking at my house. I found some random ground pork in the freezer. I decided to use the giant piece of ginger that I bought for the original stir fry. The only vegetables in the fridge were half a red cabbage, a few sickly looking scallions, an almost used up head of garlic, and an onion that was past its sell by date. I ended up using everything but the onion.
My first notion for the sauce was to do a variant on potsticker sauce. We make it all the time and it's super tasty. Then Dave suggested a spicier sauce.
The verdict: success! The ginger and red cabbage softened in the wok, but were still crunchy enough to add some texture to the dish. The ginger was very powerful, I'd probably use a little less next time. The sauce went perfectly with the pork and veggies, it was the right combination of tangy and spicy. I would definitely make this again. I'm happy that I improvised something tasty from an almost empty fridge.
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| Colorful and tasty! |
Pork, Ginger, and Cabbage Stir Fry
Original recipe
Serves 2
Ingredients
6 oz ground pork
About 2 cups peeled julienned ginger
1/4 head red cabbage, thinly sliced
4 scallions, sliced with white parts separated
Vegetable oil
Sauce
2 Tbsp soy sauce
1 Tbsp balsamic vinegar
1/2 Tbsp chili oil (or more if you're courageous)
1/2 Tbsp sugar
1/4 tsp ground Szechuan peppercorns
2 garlic cloves, minced
Method
1) Mix all sauce ingredients together in a bowl and set aside.
2) Heat the wok. Add ground pork and stir fry until mostly no longer pink. Add ginger and stir fry for another minute or two or until pork is completely cooked.
3) Add cabbage and the white parts of the scallions. Stir fry for another minute or so. Don't let the cabbage get too soft.
4) Add sauce and stir to coat everything well.
5) Serve over rice and garnish with the green parts of the scallions
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