Easy Weeknight Pork Stir Fry

This is my go-to get dinner on the table ASAP recipe. I usually have all the ingredients in my cupboard and refrigerator and the stir fry cooks in the time it takes to make the rice. Feel free to use fresh garlic and ginger, but on the nights I need a last minute meal, using dried / ground makes it that much easier.

Easy Weeknight Pork Stir Fry

1 cup long grain rice (such as basmati or jasmine)

3 tbsp soy sauce

1 tbsp ponzu

1 tbsp rice vinegar

2 tbsp avocado oil

1 pound ground pork

1/4 green cabbage

1/2 tsp ground ginger

1/4 tsp garlic powder

2 tbsp toasted sesame oil

1 scallion light and green parts thinly sliced (optional)

Cook the rice according to package instructions. Combine the soy, ponzu and vinegar in a small bowl and set aside. Heat a large pan over high heat. Coat the bottom of the pan with avocado oil. Add the pork to the pan and break up with a spoon. While the pork is browning, remove the thick core from the cabbage and slice thinly. Add the ginger and garlic to the pork and stir to combine. Add the soy mixture to the pork and scrape up any brown bits on the bottom of the pan. Add the cabbage to the pan and cook until wilted.

Place the cooked rice in a serving bowl. Add the pork stir fry and drizzle the toasted sesame oil over everything. If desired, top with sliced scallions and serve.