Pork and Cabbage Stir Fry with Pea Shoots

When we got our CSA from Pete’s Greens and saw that we were given carrots, cabbage, and shoots, we knew we had to make this simple, yet tasty stir fry dish. We had never used pea shoots before, but really enjoyed the earthy taste and crispy, fresh crunch they brought to the dish!

Quick Facts

Makes: 6 servings
Prep Time: 15 minutes
Ready In: 30 minutes


  • 2 lbs ground pork
  • 2 tsp garlic powder
  • 2 tbsp sugar
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp sriracha (or to taste)
  • 1 tbsp lime juice
  • 1 1/2 tsp fish sauce
  • 1/2 green cabbage, cut into thin ribbons
  • 8 carrots, grated
  • Crispy fried onions
  • Chow mein noodles
  • Pea shoots


  • Large skillet
  • Medium pot with cover
  1. In a large skillet heated over medium-high heat, add a drizzle of oil before adding the ground pork. Sprinkle with garlic powder. Let the ground pork get brown on one side before breaking it up and browning on the other side and cooking all the way through.
  2. Meanwhile, mix together in a small bowl the sugar, soy sauce, mirin, sriracha, lime juice, and fish sauce. Add mixture to the pork and allow to cook until slightly thickened.
  3. Add to the pan the cabbage and carrots and cook until just starting to get tender, but still has some crunch left in it. Remove from heat.
  4. Meanwhile, in a medium pot, bring water to a boil and add rice noodles. Cook according to package directions (likely simmering for 5 minutes covered).
  5. To serve, place some noodles in a bowl, top with some pork mixture. Then add some crispy fried onions, chow mein noodles, and pea shoots.

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