Easy Ground Pork Stir Fry
This delicious Japanese-inspired ground pork stir fry is packed with flavor and is perfect for busy weeknights!
Ingredients
- 1 cupuncooked brown rice (+ about 1.5-2 cups water)
- 8 ozground pork (or beef (or other ground meat), 1/2-3/4 lb)
- 1 ½ cupsmushrooms (cut into slices (fancy mushrooms like shiitake are great here, but any will do.))
- ½ mediumonion (sliced into wedges or diced)
- 1 cupcarrots (julienned, or cut into match sticks, or grated*)
- 3 tablespoonsgrated fresh ginger
- 2 clovesgarlic (minced or grated)
- 4 cupschopped leafy greens ( bok choy, spinach, kale, collards, chard, etc.)
- 3 tablespoonstamari (or soy sauce, divided (or for paleo, use 2 t coconut aminos and 1 t fish sauce))
- ½ tablespoonvinegar (rice wine vinegar, white, or apple cider)
- ¼ teaspooncayenne powder or red pepper flakes
- garnish: sesame seeds and green onions
Directions
- 1
Cook rice according to instructions on your package. I like to use a rice cooker. If using a pot on the stove, I recommend rinsing your rice 2-4 times, then placing in a large pot. I use the finger method (see above) to measure the rice, which usually comes to about 1 1/2 cups of water per 1 cup of rice. Cover with a lid and bring to a boil, then reduce to a lower simmer for 25 minutes. Remove from heat (but don't touch the lid!) and let "steam" for another 10 minutes off the heat before serving, if time allows.
- 2
Heat a large pan or wok over high heat. Dump in the ground pork/beef and let cook, undisturbed for a few minutes until it is dark brown on the bottom. Flip and repeat on the other side.
- 3
When the pork is cooked through, add 1 Tablespoon soy sauce and break up the meat, cooking until it is browned on all sides. Remove from pan and set aside.
- 4
Reduce heat to medium-high. Drain off most of the oil, leaving enough to cook the vegetables (about a tablespoon or so). If you have lean meat, you might need to add a Tablespoon of butter or coconut oil. Add the onions and mushrooms and sauté until the mushrooms are a little brown.
- 5
Add the carrots and cook for about 5 minutes more. (Note: if using grated carrot here, just add with the next step with the leafy greens, no need to cook for the extra 5 minutes.)
- 6
Add the ginger, garlic, cayenne powder, rice vinegar, 1 Tablespoon tamari/soy sauce, and the leafy greens. Cook until wilted, then mix in the meat.
- 7
Taste, add remaining 1 Tablespoon soy sauce if needed, and adjust seasoning as desired. Serve over rice and enjoy!