Ginger Pork and Cabbage Stir-Fry

Ingredients

Serves 4.

• 1½ cups long-grain white rice
• 1 lb ground pork
• 11 oz green cabbage, shredded
• 5 oz carrots, cut into matchsticks
• 3 garlic cloves, finely chopped
• 2½ tbsp fresh ginger, grated
• ½ bunch green onions, sliced
• 3 tbsp soy sauce
• 2 tsp honey
• 1 tsp toasted sesame oil
• 1 tbsp vegetable oil
• ½ tsp red pepper flakes, to serve (optional)

Contains: soy, sesame. Check the label: wheat (gluten). Always read the labels if you cook for someone with an allergy.

Method

1. Rinse the rice, then put it in a saucepan with 2½ cups (600 ml) of cold water. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
2. Heat the vegetable oil in a large pan or wok on high heat. Add the ground pork and wash your hands after handling the raw meat. Fry for 6–8 minutes, breaking it up, until browned and cooked through with no pink left (160°F).
3. Add the garlic and fresh ginger for 1 minute, then the green cabbage and carrots. Stir-fry for 4–5 minutes until the cabbage is just tender.
4. Stir in the soy sauce, honey and toasted sesame oil and toss for 1 minute.
5. Serve over the rice with sliced green onions, and red pepper flakes if using.

Leftovers: The stir-fry keeps 3 days in the fridge; reheat until piping hot. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.