This delicious Japanese-inspired ground pork stir fry is packed with flavor and is perfect for busy weeknights!
Ingredients
• 1 cup uncooked brown rice + about 1.5-2 cups water
• 8-12 oz ground pork
• 1 ½ cups mushrooms cut into slices
• ½ medium onion sliced into wedges or diced
• 1 cup of cut carrots
• 3 Tablespoons grated fresh ginger
• 2 cloves garlic minced or grated
• 4 cups chopped leafy greens bok choy, spinach, kale, collards, chard, etc.
• 3 Tablespoons tamari or soy sauce
• ½ Tablespoon vinegar rice wine vinegar, white, or apple cider
• ¼ -½ teaspoon cayenne powder or red pepper flakes
• garnish: sesame seeds and green onions
Instructions
• Cook rice according to instructions on your package.
• Heat a large pan or wok over high heat. Dump in the ground pork and let cook, undisturbed for a few minutes until it is dark brown on the bottom. Flip and repeat on the other side.
• 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.
• Reduce heat to medium-high. Drain off most of the oil, leaving enough to cook the vegetables (about a tablespoon or so). Add the onions and mushrooms and sauté until the mushrooms are a little brown.
• Add the carrots and cook for about 5 minutes more.
• 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.
• Taste, add remaining 1 Tablespoon soy sauce if needed, and adjust seasoning as desired. Serve over rice and enjoy!
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