Thai Chile Pork & Cabbage Stir Fry

A high-protein stir fry with Thai flavors.

2 servings
30 minutes
Ethan Chlebowski

Ingredients

Pork, cabbage, & aromatics

  • Ground pork
    225 g1/2 lb
  • Cabbage, thinly sliced
    1/4
  • Salt
    a sprinkle

Aromatics & seasoning

  • Thai chilies, thinly sliced
    3-8
  • Shallots, thinly sliced
    1
  • Cooking oil
    as needed
  • Fish Sauce
    a spoonful
  • MSG
    a sprinkle
  • Sesame Oil
    a drizzle

Extra serving components

  • Eggs, fried
    1
  • Black sesame seeds
    a sprinkle

Method

Step 1: Brown the pork

Preheat a pan over medium-high heat. Add the ground pork and press it into the hot pan, making a thin even layer across the hot surface.

Allow the pork to undisturbed until the bottom begins to brown and take on some color.

Using a potato masher, fork, or spatula, break up the pork into small pebble-sized bits (or your desired texture).

Step 2: Add the cabbage & steam

Once the pork is mostly cooked through, add in the sliced cabbage. Stir the cabbage into the meat to ensure nothing is burning on the bottom of the pan.

Cover to and soften the cabbage for a minute or two.

Remove the cover. Sauté for another minute or two to get some more browning on the meat & edges of the cabbage and evaporate any excess moisture from the pan.

Step 3: Finish with aromatics & sauces

Push the cabbage and pork mixture to one side of the pan. Add a drizzle of oil to the open space in the pan and add in the shallot & Thai chilies to for about 30 seconds before mixing or everything together.

Add the fish sauce to any browning from the bottom of the pan, scraping with a spatula as needed. Turn off the heat.

Add a drizzle of sesame oil and a sprinkle of msg. Taste and adjust as needed with extra fish sauce, salt, or msg.

Step 4: Plate & serve

Serve with a fried egg and a sprinkle of sesame seeds for garnish. Enjoy.

“Cabbage is a great way to bulk up stir fries without adding too many calories. It makes plates like these satisfying enough to eat without a side of rice (although you could do that too). I was in the mood for a spicy dish, but use as many or as few Thai chilies as you want.”

Ethan Chlebowski
Creator

Watch & Cook

Nutritional Information

entire recipe
Calories719
14g
48g
56g

FAQ

How many Thai chilies should I use? Can I substitute them?

Thai chilies are but also add to the dish. Use only 1-2 for a mild heat, or up to 10 for a very hot dish. You can omit them completely if you are sensitive to spice. For substitutions, any hot pepper (like a serrano) or hot sauce would also work (like sambal or sriracha).

What kind of pan works best for this dish?

You can use a wok or a wide sauté pan like a stainless steel or cast iron skillet. Use something big enough so you can get browning on the ingredients without over crowding (which can lead to excess and mushy textures).