Optional garnish: sliced green onions and sesame seeds
4cupssteamed ricewhite or brown
Heat 12-inch cast iron skillet over medium heat with a tablespoon of oil. Add onion and cook, stirring occasionally until beginning to turn translucent; 4-5 minutes.
Add 1 tablespoon minced garlic and ½ tablespoon minced ginger and cook for 30 seconds, then add ground pork. Cook, stirring occasionally, until no longer pink. Drain grease.
Add ¼ cup soy sauce and 1 tablespoon honey. Simmer for 5 minutes, stirring frequently.
Meanwhile, heat another 12-inch skillet over medium-high heat with a tablespoon of butter. Add cabbage, carrots, baby corn, water chestnuts, 1 tablespoon minced garlic and ½ tablespoon minced ginger. Season with a pinch of salt and pepper. Cook, stirring frequently, until cabbage is tender.
Stir ¼ cup soy sauce and 1 tablespoon honey into the veggies and simmer for several minutes. Add veggies to the pork and toss together. Serve over rice, or on it’s own.
If you have extra sauce in the pan, drizzle sauce over the top and garnish with sesame seeds and thinly sliced green onions.
Nutrition information does not include optional rice.Storing: Transfer cooled stir fry into an airtight container and store in the refrigerator for up to 3-4 days. I prefer to store the rice separately, but you could store them together if you want.Freezing: Transfer cooled stir fry to a freezer safe container and freeze for up to 6 months. Thaw before reheating.Reheating: Place stir fry in a microwave safe bowl and reheat in the microwave in 30 second intervals until warmed through. If frozen, thaw overnight in the fridge.