Spicy Cabbage and Pork Mince Stir-Fry with Chickpeas

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20 minTotal time
easyDifficulty
450kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Pork mince Ground chicken, with a similarly fine texture and mild flavor.
  • Red bell pepper Yellow bell pepper, sliced to a similar thickness.
  • Chickpeas Canned white beans, drained, for a similarly hearty addition.

Nutrition per serving

Estimated values for 1 serving, 450 kcal

Protein23 g
Carbohydrates38 g
Fat22 g

Fiber 9 g · Sugar 6 g · Sodium 850 mg

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This vibrant stir-fry combines savory pork mince with crunchy cabbage, hearty chickpeas, and a kick of red pepper. It's a quick, nutritious meal packed with flavor and texture, perfect for a weeknight dinner.

Steps

  1. Heat olive oil in a pan over medium heat.
  2. Add minced garlic and grated ginger, sauté for 1 minute until fragrant.
  3. Add the pork mince and cook until browned, breaking it apart with a spatula.
  4. Stir in the sliced red bell pepper and cook for about 2 minutes.
  5. Add the shredded cabbage and chickpeas, stirring well.
  6. Pour in soy sauce and sesame oil, mixing to combine.
  7. Season with salt, pepper, and chili flakes if desired.
  8. Cook for another 3-4 minutes until the cabbage is tender but still crisp.
  9. Serve hot and enjoy!

Tips for Spicy Cabbage and Pork Mince Stir-Fry with Chickpeas

  • Keep the cabbage pieces fairly even so they soften at the same pace; it should look glossy and retain a little crunch.
  • Use a wide pan to avoid crowding, which can make the cabbage steam heavily and the pork lose its browned edges.
  • Have the vegetables and seasonings ready before cooking; the short cooking window leaves little time for chopping.

Drink pairing

A crisp, dry rosé
Its refreshing acidity complements the savory pork and chickpeas while balancing the chili's warmth.

0% option: Sparkling water with lime

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot.

Frequently asked questions

How can I tell when the cabbage is done?
It should look slightly softened and glossy while still offering a little resistance when bitten.

Can I make this ahead?
For the best texture, prepare it just before serving. You can shred the cabbage and slice the pepper ahead, then keep them covered in the refrigerator.

What should I serve with it?
Serve it on its own or alongside steamed rice or noodles to make the meal more substantial.
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