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!