From the Publisher
One of many flavorful recipes: Ginger Pork with Green Cabbage and Rice
Serves 4 | Prep Time: 15 minutes, plus 5 minutes to marinate | Cook Time: 15 minutes
You’ll be surprised at how quick and tasty this dish is. The ginger tenderizes the meat, making it melt in your mouth, but be careful not to let it sit for long—the meat will start to break down. I like to eat this with a heaping mound of sliced cabbage. The richness of the pork pairs nicely with the crunchy, fresh cabbage.
1. In a medium bowl, combine the grated ginger, soy sauce, and mirin. Add the pork and let it marinate for 5 minutes.
2. Heat the avocado oil in a medium skillet over medium heat. Add the pork with the marinade and cook until the pork is no longer pink and the sauce has reduced, 5 to 8 minutes.
3. Serve with the cabbage on the side and a bowl of the rice.
Variation Tip: Although pork is traditional, you can also use beef or boneless, skinless chicken thighs.
- 1 tablespoon peeled, grated ginger, with juice
- ¼ cup soy sauce or tamari
- ¼ cup mirin
- 1 pound pork loin, very thinly sliced on a diagonal
- 2 teaspoons avocado oil
- 8 loosely packed cups very thinly sliced green cabbage, for serving
- Basic Short-Grain Rice