Stir-Fried Cabbage and Pork in Fish Sauce Butter (Kay Chun, NYT Cooking; 11/8/2026)

Ingredients:

• 1 tablespoon neutral oil, such as canola or safflower
• 1 pound ground pork
• Salt and pepper
• 3 scallions, thinly sliced
• 3 garlic cloves, minced
• 1 tablespoon minced fresh ginger
• 3 tablespoons unsalted butter
• 1 pound green or red cabbage, chopped into 1-inch pieces (about 5 cups)
• 1 tablespoon fish sauce
• 1 tablespoon lime juice, plus wedges for serving
• ¼ teaspoon crushed red pepper
• Cooked rice (such as short-grain white or brown rice), for serving

In a 12-inch nonstick skillet, heat oil over medium-high. Add pork, season with salt and pepper and cook, stirring occasionally and breaking up the meat until no longer pink, about 5 minutes.

Add scallions, garlic and ginger, and stir until fragrant, 30 seconds. Transfer the pork mixture to a plate.

Add 2 tablespoons of the butter to the skillet and stir until melted. Add cabbage, season with salt and pepper, and cook, stirring occasionally, until crisp-tender and golden in spots, 5 minutes.

Stir in the pork mixture (and any accumulated juices), then add fish sauce, lime juice, crushed red pepper and the remaining 1 tablespoon butter, and mix well. Turn off the heat. Season with salt and pepper