Pork Mince, Red Cabbage & Snow Pea Stir-Fry

Quick, colourful and full of crunchy vegetables. A great midweek dinner using plenty of this week's beautiful red cabbage.

Serves: 4 | Cooking Time:

  • 500g organic pork mince
  • Approx. ¼ red cabbage, finely shredded
  • 150g carrots, julienned or thinly sliced
  • 120g snow peas
  • 200g zucchini, thinly sliced
  • 2 cloves garlic, crushed*
  • 2cm fresh ginger, grated*
  • 3 tbsp tamari or soy sauce*
  • 1 tbsp honey or maple syrup*
  • 1 tsp sesame oil, optional*
  • 1 tbsp cooking oil*
  • Sesame seeds, optional*

*Pantry item

  1. Combine the tamari, honey and sesame oil in a small bowl and set aside.
  2. Heat a large frying pan or wok over high heat.
  3. Add the pork mince and cook, breaking it apart as you go, until browned and completely cooked through.
  4. Add the garlic and ginger and stir-fry for about 30 seconds.
  5. Add the carrot and red cabbage and stir-fry for 2–3 minutes.
  6. Add the zucchini and snow peas and cook for another 2 minutes. Try to keep some crunch in the vegetables.
  7. Pour over the sauce and toss everything together for another minute.
  8. Sprinkle with sesame seeds if using.
  9. Serve on its own or with rice or noodles from the pantry.

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