← Nouns Cooking · Plant-Based

Ingredients

• 1 tbsp neutral oil
• 500 g Minced pork
• 4 Spring onion, sliced, whites and greens separated
• 3 cloves Garlic, finely chopped
• 3 cm piece Ginger, finely chopped
• 400 g green cabbage, finely shredded
• 2 Carrot, grated
• 4 tbsp tamari (gluten-free soy sauce)
• 1 tbsp Rice vinegar
• 2 tsp Toasted sesame oil
• 1 tsp sriracha, plus extra to serve
• 1 tbsp Sesame seeds, toasted

Method

1. Heat the oil in a wok or large frying pan over high heat. Add the pork and cook for 6–8 min, breaking it up, until browned with some crispy bits and no pink remains. Spoon off any excess fat.
2. Add the spring onion whites, garlic and ginger and stir-fry for 1 minute, until fragrant.
3. Add the cabbage and carrots and stir-fry for 4–5 min, until wilted but still with some crunch.
4. Stir in the tamari, vinegar, sesame oil and sriracha and toss for 1 minute. Taste and add more tamari or sriracha.
5. Serve in bowls topped with the spring onion greens, sesame seeds and an extra squiggle of sriracha.

Tips

• About 24 g protein per serving. Turkey or chicken mince works well too; cook poultry until no pink remains.
• Serve over cauliflower rice to keep it low-carb, or over jasmine rice for a heartier meal.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Once Upon a Chef The Modern Proper