This weeks recipe is one of my go-to weeknight meals. It is quick and easy and makes use of one of my favourite budget friendly meats, ground pork. The pork is on sale this week at Metro, a 1 pound package for $5.99. To me, that is a little on the pricey side, but still allows me to make a family meal for under ten dollars. Sometimes Metro has in store manager specials in their meat department and I have seen ground pork as low as $2 per pound. Stock up and freeze it!
The other main component of this dish is bagged coleslaw mix. It usually sells for around $2.47 per bag. It is normally a mixture of green and red cabbage with some shredded carrot. It is convenient for busy weeknights because it is already sliced and grated. Soon though, the farm stands will be offering HUGE heads of cabbage, so by all means, if you have the time and inclination, slice up about a 1/4 of a large head of cabbage instead. You can throw in some grated carrot…or not. This recipe is really forgiving and extremely adaptable.
There are, however, a few ingredients that give this an Asian flair, sesame oil, ginger, garlic and soya sauce. You can substitute powdered spices instead of fresh, and oil of your choice instead of the sesame oil, but it will lose a little bit of the flavour.
The original recipe calls for 1 Tbsp. of Sriracha sauce, but I found that to be way too much (and I like things spicy)! In this version, I cut it back to 1 tsp, but you can experiment and make it as hot as you’d like.
This recipe also calls for rice vinegar, but I have used white wine vinegar many times with good results. Like I said, feel free to experiment with this dish!
Here’s how I make it:
2 Tbsp Sesame oil
3 cloves garlic, minced or 1.5 tsp garlic powder
1/2 cup white or yellow onion, diced
5 green onions, sliced on bias
1 lb ground pork
1 tsp fresh minced ginger, or 1/2 tsp ground ginger
salt & pepper to taste
1 tsp sriracha sauce
1 397g bag coleslaw mix
3 Tbsp soya sauce
1 Tbsp rice vinegar
3-4 Tbsp chicken broth
2 Tbsp toasted sesame seeds (optional)
Heat 1 Tbsp oil over medium heat in large skillet. Add pork and cook until browned. Add garlic, onion & the white part of the green onions. Saute until onion is translucent. Add salt, pepper and sriracha, stir well to combine. Mix in the chicken broth, coleslaw mix, soy sauce and vinegar. Reduce heat slightly and cook until cabbage is tender.
To serve, top with sliced green onions and sesame seeds. I like more soya sauce too!
Recipe adapted from peaceloveandlowcarb.com
pic from thegirlwhoateeverything.com