- Total: 25 min
- Active: 25 min
- Yield:4 servings
2 tablespoons olive oil
3 medium carrots, shredded (about 1 cup)
3 scallions, thinly sliced, white and green parts separated
1 red bell pepper, thinly sliced
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 teaspoon finely grated peeled fresh ginger (from a 1-inch piece)
1 pound ground pork
1/2 cup chicken broth
4 tablespoons honey
3 tablespoons rice wine vinegar
2 tablespoons low-sodium soy sauce
2 pinches crushed red pepper flakes
2 cups finely shredded Napa cabbage (about 4 1/2 ounces)
2 cups finely shredded red cabbage (about 6 ounces)
Black and white sesame seeds, for serving
Sriracha, optional, for serving
- Heat the olive oil in a large skillet over medium-high heat. Add the carrots, scallion whites, bell pepper, 1 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables just start to soften but are still bright in color, 3 to 4 minutes. Add the garlic and ginger and cook, stirring occasionally, until just softened, about 1 minute. Add the pork, 1/2 teaspoon salt and a few grinds of black pepper and cook, breaking up the pork with a spoon and stirring occasionally, until no longer pink, 5 to 6 minutes.
- Stir in the chicken broth, 2 tablespoons of the honey, 2 tablespoons of the vinegar, soy sauce and 1 pinch of red pepper flakes, then gently fold in the cabbages and bring to a simmer. Continue to cook, stirring carefully so that the cabbage doesn’t fall out of the pan, until the liquid is completely absorbed and the cabbage is wilted and softened, 4 to 5 minutes.
- Meanwhile, mix the remaining 2 tablespoons honey, 1 tablespoon vinegar and pinch of red pepper flakes together in a small bowl. Divide the pork mixture among 4 bowls and spoon 1 tablespoon honey sauce over the top. Sprinkle with the scallion greens and sesame seeds and drizzle with sriracha if using.
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