PHOTO BY KATIE NOBLE / STYLED BY CATRINE KELTY
Like the filling of a pork and cabbage dumpling, but tangled all together in a big bowl. Serve with rice, over ramen noodles or by itself, passing the hot sauce and lime wedges at the table.
2 tablespoons neutral oil, like grapeseed or safflower
2 cups thinly sliced scallions, both white and green parts, divided
2 cloves garlic, minced or crushed
¼ cup minced cilantro stems
1 tablespoon minced fresh ginger
1 pound ground pork
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 tablespoons seasoned rice vinegar
1 head Savoy cabbage, cored and very thinly sliced
1 cup chopped cilantro leaves plus a few extra for garnish
sea salt and freshly ground black pepper
1 cup roasted, salted peanuts, chopped fine
1 red chili, thinly sliced into rings, optional (for serving)
1 lime, cut into wedges, for serving
Sriracha sauce, for serving
In a wok or a large, deep skillet, heat the oil and add 1 cup scallions, the garlic, cilantro stems and the ginger. Sauté, stirring, 1 minute. Add the ground pork and, using a wooden spoon or spatula, break apart and allow to brown over high heat until cooked through.
Add the soy sauce, sesame oil and rice vinegar, stir to combine, then add the shredded cabbage and toss through. Season with salt and pepper to taste, then cook until the cabbage is wilted and bright green; remove from the heat.
Stir in the remaining scallions, the cilantro leaves and most of the chopped peanuts. Serve with red chilies and sriracha at the table, garnished with the remaining cilantro leaves, chopped peanuts and lime wedges.
Sarah Blackburn is a home cook, recipe developer, soccer mom, Italophile and managing editor at Edible Boston. She can be reached at firstname.lastname@example.org.