Traditional Asian ingredients – soy sauce, rice vinegar and ginger – give ham and cabbage a nontraditional sweet and salty flavor. For a twist, we’ve paired this dish with farro, an ancient grain, instead of the traditional rice.
1 1/2 tbsp white miso (TRY: Eden Organic Shiro Miso)
1 tbsp rice cooking wine (NOTE: This is also known as Chinese cooking wine or Shaoxing; if it’s unavailable, dry sherry is a good substitute.)
1 tsp reduced-sodium soy sauce
1 tsp rice vinegar
1/2 tsp organic evaporated cane juice
1 tbsp safflower oil
1 tbsp peeled and minced fresh ginger
1 5-oz slice thick uncured all-natural ham, nitrite- and nitrate-free, cut into matchsticks
5 cups coarsely chopped green cabbage (about 1 lb)
2 carrots, peeled and thinly sliced diagonally
3 green onions, cut into 1-inch pieces
In a medium saucepan, add farro, salt and 2 cups water. Cover and bring to a boil, reduce to low, cover and simmer until farro is tender and liquid is absorbed, about 30 minutes.
Meanwhile, in a small bowl, whisk together miso, rice wine, soy sauce, vinegar and cane juice; set aside.
In a large wok or skillet on high, heat oil. Add ginger and stir-fry until fragrant, 20 seconds. Add ham and stir-fry until lightly browned, 30 seconds. Add cabbage and carrots and stir-fry until cabbage wilts and is lightly browed, 1 1/2 minutes.
Add miso mixture and green onions; heat and stir until combined, about 1 minute more. Divide farro and ham mixture among plates.
Serving Size: 1 1/2 cups ham mixture and 1/4 of farro
The pork and veggies in our quick stir-fry bounce around your taste buds, thanks to a sauce with salty soy, tangy vinegar, spicy ginger and sweet orange juice, all ringing in at less than 350 calories per serving!
Savory soy sauce, sweet honey and fiery ginger give this stir-fry personality, but the chunks of juicy mango are really what take this dish up a notch. Serve with brown rice or quinoa to round out the meal.