Vegetable bowl with pork

Votes: 2

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 498, total fat 33 G., saturated fats 10 G., proteins 23 G., carbohydrates 30 G., fiber 4 G., cholesterol 83 mg, sodium 796 mg, sugar 23 G.

This recipe is perfect for those who love egg rolls but want to cut back on carbs. It has the same crisp vegetables, savory pork, and sweet and spicy sauce, plus a few ingredients not found in egg rolls but just begging to be added to a bowl. When adding the cabbage to the pan, stir it in gently and slowly; it will seem overwhelming at first, but it will eventually wilt. This dish cooks quickly, so have all the ingredients ready and ready to cook before you begin.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp. l. olive oil
3 medium carrots, grated (about 1 cup)
3 green onions, thinly sliced (white parts separated from green parts)
1 red bell pepper, thinly sliced
2 cloves garlic, crushed
1 tsp finely grated peeled ginger root (2.5 cm piece)
450 g of minced pork
0.5 cup chicken broth
4 tablespoons of honey
3 tbsp. l. rice vinegar
2 tablespoons lightly salted soy sauce
2 pinches red pepper flakes
2 cups finely shredded Chinese cabbage (about 120 g)
2 cups finely shredded red cabbage (about 170 g)
White and black sesame seeds, for sprinkling
Sriracha sauce, for serving (optional)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: minced pork, sweet pepper, carrot, red cabbage, Chinese cabbage (Napa), rice vinegar, Sriracha sauce, soy sauce, honey, bouillon

Cooking the dish according to the recipe:

Heat the olive oil in a large skillet over medium-high heat. Add the carrots, white parts of the green onions, bell pepper, 1 teaspoon of salt, and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables begin to soften but are still brightly colored, 3-4 minutes. Add the garlic and ginger and cook, stirring occasionally, until softened, about 1 minute.
Add the ground pork, 1/2 teaspoon salt and a few turns of the black pepper grinder and cook, breaking up the ground pork with a spoon and stirring occasionally to remove any pink lumps, for 5 to 6 minutes.

Add the chicken broth, 2 tablespoons honey, 2 tablespoons vinegar, soy sauce, and 1 pinch of red pepper flakes, then carefully add the cabbage and bring to a boil. Continue cooking, stirring gently to prevent the cabbage from falling out of the pan, until the liquid is completely absorbed and the cabbage is wilted and tender, 4 to 5 minutes.
Meanwhile, in a small bowl, combine the remaining 2 tablespoons honey, 1 tablespoon vinegar, and a pinch of red pepper flakes. Divide the meat and vegetables into 4 bowls and drizzle with 1 tablespoon of the honey sauce. Sprinkle with green onions and sesame seeds, and drizzle with Sriracha sauce, if desired.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Calorie content of prepared meals / Dinner / Main courses / Meat / Vegetables and mushrooms / / Food Network - recipes

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