A bag of shredded cabbage does all the work.
A pound of ground pork browned to 160F, garlic and grated ginger for one minute, then the entire fourteen-ounce bag of coleslaw mix dumped in with three tablespoons of soy sauce.
Four minutes of stir-frying and the cabbage softens but keeps its bite. Sesame oil and green onions off the heat, over rice you cooked this morning. One pan, one bowl each, no wrapper to fold.
Ingredients
The recipe serves 4. Plan on 12 minutes (rice cooked earlier).
- 1 pound ground pork
- 1 bag (14 oz) coleslaw mix
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 3 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 3 green onions, sliced
- 4 cups cooked rice
How to Make It
- Brown the ground pork in a large skillet over medium-high heat, breaking it up, until it reaches 160F.
- Add the garlic and ginger and cook 1 minute until fragrant.
- Add the coleslaw mix and soy sauce and stir-fry 4 minutes until the cabbage wilts but still has bite.
- Drizzle in the sesame oil, toss with the green onions, and serve over warm rice.
Do the Slow Part Early
Cook the rice ahead so the after-practice job is one fast stir-fry. The bagged coleslaw mix means no chopping when you walk in tired.
- Cook the rice in the morning or keep microwave rice on hand
- Mince the garlic and grate the ginger ahead
- Measure the soy sauce and sesame oil into a cup before practice
Store and Reheat
The filling reheats fast and the cabbage holds up well. Store it apart from the rice and warm both with a splash of water.
- Microwave a portion 2 minutes, stirring once, until it steams
- Stovetop: reheat in a skillet 4 minutes over medium with a splash of water
- Keeps 3 days in the fridge in a sealed container
- Serve with: steamed dumplings, cucumber salad
Make it fit tonight
Small changes that make this one fit your night
Ground chicken instead
Swap it in on the week the pork case looks expensive; the timing is identical.
Grate the ginger at four
A teaspoon waiting in a covered cup saves fumbling with a knob at eight.
Stop at five minutes
Past that the cabbage goes gray and watery and the kids stop eating it.
Sriracha at the table
Keep the skillet mild and let the adults burn their own bowls.
A splash of water tomorrow
Four minutes in a skillet with water brings the filling back without frying it twice.
Plan the next step
Plan your one-skillet nights
Use the planner to keep cooked rice ready for fast stir-fry dinners like this one.