Ginger-Garlic Pork and Bell Pepper Skillet with Napa Cabbage
- Serves
- 4 servings
- Prep
- 12 min
- Cook
- 18 min
- Cost
- $15.75
- Nutrition
- 420 cal · 36g protein
- quick
- one-pot
🍳 1 pan + 1 bowl · Picky-eater safe bet: raw veg on the side
Ginger-Garlic Pork and Bell Pepper Skillet with Napa Cabbage is a Asian weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $16 in groceries. You'll need 1 pan + 1 bowl, and the 8 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain raw veg on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Steamed rice (20 min)
Contains: Gluten · Soy · Sesame— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb ground pork
- 1 head napa cabbage
- 2 count red bell peppers
- 3 tbsp soy sauce
- 1 tbsp fresh ginger
- 4 cloves garlic
- 2 tbsp vegetable oil
- 1 tsp sesame oil
Steps
- Heat vegetable oil in a large skillet over high heat; add ground pork and cook 5 minutes, breaking it into small pieces, then drain excess fat.
- Stir in minced ginger and garlic, cook 1 minute until fragrant, then add diced bell peppers and cook 3 minutes.
- Add chopped napa cabbage, soy sauce, and sesame oil; toss and cook 7 minutes until cabbage wilts and pork reaches 160°F, stirring occasionally.
- Divide among four bowls and serve hot.
- Picky eater tip: serve the plain cooked pork in a separate bowl, with the peppers and cabbage on the side.
- Make ahead: chop the peppers and cabbage and mince the ginger and garlic up to 2 days ahead and refrigerate. Leftovers keep 3 days in the fridge.
On the side: Steamed rice (20 min)
1 cup long grain white rice
- Rinse the rice. Bring twice as much water as rice to a boil with a pinch of salt, stir in the rice, cover and simmer on low for 18 minutes.
- Take it off the heat, keep the lid on 5 minutes, then fluff with a fork.
Nutrition per serving
- Protein
- 36 g
- Carbohydrates
- 19 g
- Fiber
- 4 g
- Sugar
- 8 g
- Fat
- 22 g
- Saturated fat
- 6 g
- Sodium
- 720 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: Charles Chen / Unsplash