Speedy Pork Stir-Fry with Cumin & Coriander Recipe | Abel & Cole
Speedy Pork Stir-Fry with Cumin & Coriander
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Prep: 10 mins
Cook: 20 mins
Organic pork strips bring their succulence to this quick and easy stir-fry that’s brimming with organic veg and tender green cabbage, flavoured with a tangy drizzle of tamari and spicily spiked with cumin seeds.
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565 kcal
(per portion)
Ingredients you'll need
  • 250g pork stir-fry strips
  • 1 tbsp cornflour
  • 1 tsp ground coriander
  • 1 red onion
  • 1 celery stick
  • ½ green cabbage
  • 2 garlic cloves
  • A thumb of ginger
  • 150g white basmati rice
  • 1 tbsp cumin seeds
  • 2 tbsp tamari
  • 2 tbsp balsamic vinegar
From your kitchen
  • 450ml boiling water
  • Sea salt
  • 1 tbsp sunflower oil, coconut oil or olive oil
Step by step this way
  • 1.

    Tip the pork into a dish or bowl. Shake in 1 tbsp cornflour and add 1 tsp ground coriander. Turn to coat the pork in the spiced cornflour. Set aside to marinate while you prepare the veg.

  • 2.

    Peel and thickly slice the onion into 8-10 wedges. Trim the dry ends off the celery stick and finely slice it. Halve the cabbage, then finely shred 1 half, discarding any really thick pieces of core. Peel and crush or grate the garlic. Peel and grate the ginger.

  • 3.

    Rinse the rice under cold water, then tip it into a small pan. Pour in 300ml boiling water and add a pinch of salt. Pop on a lid, bring to the boil, then turn the heat right down under the pan. Gently simmer the rice for 8-10 mins till all the water has been absorbed, then take off the heat and let it sit in the pan for 5 mins to steam and finish cooking.

  • 4.

    Rinse the rice under cold water, then tip it into a small pan. Pour in 300ml boiling water and add a pinch of salt. Pop on a lid, bring to the boil, then turn the heat right down under the pan. Gently simmer the rice for 8-10 mins till all the water has been absorbed, then take the rice off the heat and let it sit in the pan for 5 mins to steam and finish cooking.

  • 5.

    Put the wok back on the heat, then add 1 tbsp oil and the pork. Stir fry for 4-5 mins till the pork is browned all over. Scoop the pork out of the wok onto a plate.

  • 6.

    Add the red onion, celery and cabbage to the hot wok with ½ tbsp oil. Stir fry for 5-6 mins till the veg start to soften.

  • 7.

    Stir the garlic and ginger into the pan. Add the pork back, adding any juices from the plate. Pour in 150ml boiling water and add 2 tbsp tamari and 2 tbsp balsamic vinegar. Bubble up, then simmer for 5 mins.

  • 8.

    Fluff the rice up with a fork, then divide between 2 warm bowls or plates. Spoon the pork stir-fry over the rice and sprinkle.

  • Tip

    Going halfsies
    You just need half the cabbage in this recipe and the other half will keep in the fridge for a couple of days. You can turn it into a crunchy slaw by shredding the leftover cabbage and mixing it with grated carrot and apple, toasted sesame seeds and a sauce made with tahini whisked with lemon juice, water, crushed garlic and a pinch of salt.

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