Easy Pork Stir Fry

This delicious Japanese-inspired ground pork stir fry is packed with flavor and is perfect for busy weeknights!

Serving Size: 4


 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


 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!