Chinese five-spice pork stir-fry with cabbage and red peppers

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chinese five-spice pork stir-fry with cabbage and red peppers

Paleo Friendly

Chinese five-spice pork stir-fry with cabbage and red peppers

Gluten-Free Friendly, Dairy-Free, Soy-Free, <600 Calories, Protein Plus

2 Servings, 570 Calories/Serving

25–35 Minutes

Crunchy with cabbage and bell peppers, and sweet with the cinnamon and star anise in the five-spice blend, this stir-fry is as good as it is good for you. Adults on a strict paleo diet can skip the rice.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1½ cups jasmine rice (optional)
  • 1¼ pounds boneless pork strips
  • 1½ teaspoons Chinese five-spice powder
  • 1 yellow onion
  • 3 ounces button mushrooms
  • 1 head green cabbage
  • 2 red bell peppers
  • Peeled fresh garlic
  • Fresh ginger
  • 2 scallions
  • Sunbasket stir-fry seasoning (coconut aminos - sesame oil - fish sauce - coconut vinegar)

Nutrition per serving

Calories 330, Total Fat 14g (18% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 90mg (30% DV), Sodium 710mg (31% DV), Total Carb. 16g (6% DV), Fiber 5g (18% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 36g
Contains: Fish


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rice

  • In a fine-mesh strainer, rinse the rice.
In a small sauce pot, combine the rice and 3 cups water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the stir-fry.


Prep the stir-fry ingredients

  • Cut a small corner from the pork packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt, pepper, and the five-spice powder.
  • Peel and thinly slice the yellow onion.
  • Trim the stem ends from the mushrooms; cut the mushrooms into quarters.
  • Cut away any core from the cabbage; thinly slice the cabbage.
  • Remove the stems, ribs, and seeds from the bell peppers. Thinly slice the bell peppers.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Grate or peel and finely chop enough ginger to measure ½ teaspoon.
  • Trim the root ends from the scallions; thinly slice the scallions.


Brown the pork

In a large wok or frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the pork and cook, stirring occasionally, until browned but not yet cooked through, 3 to 5 minutes. Transfer to a plate. Do not clean the pan.


Cook the stir-fry

In the same pan used for the pork, if dry, add 1 to 2 tablespoons oil and warm over medium-high heat until hot but not smoking. Add the onion and mushrooms, season with salt and pepper, and cook, stirring occasionally, until the onion starts to soften, 2 to 3 minutes.
Add the cabbage and bell peppers and cook, stirring occasionally, until the cabbage begins to wilt, 3 to 5 minutes. Add the garlic, ginger, stir-fry seasoning, pork, and any accumulated juices. Cook, stirring occasionally, until the pork is cooked through, 2 to 3 minutes.
Remove from the heat and season to taste with salt and pepper.


Transfer the rice to individual bowls, top with the stir-fry, sprinkle with the scallions, and serve.

Chef's tip: To get dinner on the table even faster, in Step 2, start browning the pork while you finish prepping the remaining stir-fry ingredients.

Kids can!
  • Rinse the rice.
  • Press the garlic (if you have a press).
  • Measure the garlic and ginger.
  • Transfer the rice to individual plates.
  • Sprinkle the rice with the scallions.