This has been a week of contrasts, that’s for sure! First our house was almost completely without running water and then the hosting provider for this site decided to have a few issues. By a few, I mean that they stopped displaying the site at all, which some of you may have seen. But I couldn’t be completely pessimistic because I had something lovely to contrast with those small inconveniences: working on a soon to be revealed guest post for an awesome blog. I’m so excited to be able to talk about it – soon! So there understandably has not been a lot of cooking going on chez Meatified in the last week – thank goodness I keep a well stocked freezer of home cooked meals in case of emergencies!
After a break from routine like I’ve had lately, I like to ease back into cooking again by reaching for some simple favorite dishes. Preferably only using one pan and with minimal messing around involved. This is one of those dishes! Using pre shredded cabbage here as “noodles” has plenty of advantages: no prep work is involved and it’s easy to stash a large bag in the fridge for the week. Shop carefully and it works out really cheap – I get a 2lb bag of Organic Cabbage mix from Taylor Farms at Sam’s Club. The best part, though, is that stir frying these quickly makes for a much more satisfying noodly-crispy-crunch in a stir fry dish than you would get from using zucchini noodles.
I split the cabbage cooking into two batches, even using a wok. This is just because it’s much easier to get it to stay crisp if the pan is not overcrowded, as that will mean the cabbage steams instead of stir fries. Just keep a large salad bowl to the side so you can empty your wok or pan easily. And lastly, one note about the color of cabbage you use: any will taste fantastic, but sometimes the purple varieties can “run” a little which will muddy the colors, so if you’re making this and want it to look at its best, I would recommend that you stick to a green variety.
- 1 tbl avocado oil, divided
- ¾ lb ground pork
- 1 lb shredded cabbage (about 8 - 10 cups)
- 1 onion, cut in half then sliced thinly
- 1 tbl garlic powder
- 1 tbl ground ginger
- 2 tbl coconut aminos
- 1 tsp gluten free fish sauce
- 1 tbl dried Thai basil
- 1 bunch green onions, trimmed and sliced
- 1 handful fresh cilantro leaves, chopped
- 1 sprig of mint leaves, chopped
- ½ lime, juiced
- Chop the onion, green onions, mint and cilantro. Set aside. Make sure everything you will need is accessible as this cooks fast, especially in a wok.
- Heat a 14 inch wok or large pan with ½ a tablespoon of the coconut oil over high heat. When it is hot enough to stir fry, a drop of water will evaporate from the pan in a second or two.
- Add the onion and soften for 1 - 2 minutes before adding half of the cabbage along with half of the garlic, ginger, coconut aminos and fish sauce. Stir fry until crisp-tender, about 1-2 minutes, keeping it moving so that it doesn't stick. Remove from the wok or pan and set aside in a large salad bowl.
- Add the remaining cabbage to the pan and repeat, stir frying for another 1-2 minutes. Remove from the wok or pan also.
- Use the remaining ½ tbl of coconut oil and allow it to heat in the wok or pan. Add the ground pork, along with the remaining garlic, ginger, coconut aminos and fish sauce. Stir in the Thai basil and stir fry, keeping the pork moving and breaking it up with a spatula so that you get nice evenly sized pieces. Cook thoroughly, about 5 minutes.
- Return the cabbage and onion mixture to the wok or pan, tossing together. If your pan isn't large enough for everything to fit, put everything into a large salad bowl instead.
- Check seasoning and adjust to taste, then add the green onions, mint and cilantro leaves.
- Add the lime juice and toss to combine before serving.
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