Pork, Cabbage & Pea Sauté

Pork, Cabbage & Pea Saute

This is another one of those dishes that can be easily adjusted to feed a crowd and it’s a one pan meal, so is really only limited by the size of your pan! Great served with steamed rice or crusty bread on the side.

Pork, Cabbage & Pea Sauté

I have used pork mince here, but beef, chicken or lamb mince also work well.

Serves 4-6

500g pork mince
1 tbsp grated fresh ginger
2 cloves garlic, finely chopped
1 tbsp Chinese cooking rice wine
1 tbsp soy sauce
1 onion, diced
vegetable oil
2 tbsp cornflour
1½ cups chicken stock
1 small cabbage, shredded
1 cup frozen peas
a handful fresh coriander, chopped
sea salt and freshly ground black pepper

1              Place pork, ginger, garlic, rice wine and soy sauce in a bowl and mix to combine. Cover and allow to marinate at room
temperature for 30 minutes – if marinating longer, place in the

2              Place onion and a splash of oil in a large frying pan over a
medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent.

3              Increase heat, add pork mixture and cook, stirring, for 4-5 minutes or until pork browns.

4              Mix cornflour with a little water to make a smooth paste. Stir cornflour mixture and stock into pork mixture and cook, stirring,
until mixture boils and thickens. Add cabbage to pan, cover and cook, tossing occasionally, for 4-5 minutes or until cabbage wilts. Add peas and cook, for 3-4 minutes longer or until peas are heated through. Season to taste with salt and black pepper. Just prior to serving, add coriander and toss to combine.

So tell me, do you cook many one-pan meals?

Where did the ingredients for this dish come from:
Pork: Mad Butcher – Hastings; Garlic, cabbage: Krismaw Gardens – Hastings; Coriander: The Chef’s Garden@Epicurean – Hastings; Store Cupboard Ingredients: ginger, rice wine, soy sauce, vegetable oil, cornflour, stock, peas, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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