rewrite this title Pork And Cabbage Stir Fry – Penny Pinchin’ Mom

Dry cabbage is a must. This is the one step that makes or breaks the dish. Any water left on the cabbage will create steam in the pan and you will end up with a limp, watery stir fry instead of the slightly crispy, caramelized result you want. Take the extra two minutes to dry it thoroughly.

Budget notes. Ground pork is one of the cheapest proteins at the grocery store and does a great job in stir fry because it browns quickly and soaks up seasoning well. At most Walmart locations you can find a 1 lb package for around $3 to $4, and this recipe only uses half of it. Freeze the other half for next time and the cost per meal drops even further. The cabbage, garlic, ginger, and green onions together cost less than $2, putting the whole dinner for four at about $3.50 including rice.

Control the heat. Four Thai peppers gives this a solid kick. Cut it to two for a milder version, or leave the seeds out to tone it down further. Serrano peppers work as a substitute if your store doesn’t carry Thai peppers. For a completely mild version skip the peppers and add a pinch of red pepper flakes at the table instead so everyone can season their own bowl.

Make it your own. Thinly sliced chicken thighs or extra firm tofu both work in place of the ground pork. A splash of rice vinegar in with the soy sauce adds a little brightness if you have it on hand.

Storage. This is best eaten fresh off the stove. Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet rather than the microwave to keep the texture from going soggy.