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.

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.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

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

Instructions

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

Wash produce before use

1

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.

2

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.

3

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.

4

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.

Serve

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.
This website uses cookies to enhance user experience and to analyze performance and traffic on our website. By using our site, you agree to the storing of cookies on your device.