Ah, ground pork—the unsung hero of weeknight dinners. It’s like that trusty old friend who’s always there when you need them, ready to transform into a deliciously satisfying meal with just a handful of ingredients. From sizzlin’ stir-fries to comforting meatballs, these recipes are here to spice up your dinner routine and bring some excitement to your family’s table.
Steps
- Begin by preparing your rice according to the package instructions. For stove-top cooking, rinse the rice a few times, place it in a pot with water, cover, and bring to a boil. Once boiling, reduce to a simmer for 25 minutes, then let it steam off the heat for an additional 10 minutes before serving.
- Heat a large pan or wok over high heat and add the ground pork. Allow it to cook undisturbed until the bottom is dark brown, then flip to brown the other side. Break up the pork, add a tablespoon of soy sauce, and cook until fully browned. Remove the meat from the pan and set aside.
- Lower the heat to medium-high and drain most of the excess oil, leaving just enough to cook the vegetables. Add onions and mushrooms to the pan and sauté until the mushrooms begin to brown.
- Introduce the carrots to the pan and cook for about 5 more minutes. If using grated carrots, add them in the next step with the leafy greens to avoid overcooking.
- Stir in the ginger, garlic, cayenne powder, rice vinegar, and another tablespoon of tamari/soy sauce, followed by the leafy greens. Cook until the greens are wilted, then return the cooked pork to the pan and mix well.
- Taste the mixture and adjust seasonings as needed, adding the remaining tablespoon of soy sauce if desired. Serve the stir fry over the prepared rice and enjoy your meal.
Ingredients
- 1 cup uncooked brown rice
- 1.5 to 2 cups water
- 8 to 12 oz ground pork or beef (or other ground meat), approximately ½ to ¾ lb
- 1½ cups mushrooms, sliced (can use shiitake or other types)
- ½ medium onion, sliced or diced
- 1 cup carrots, julienned or grated
- 3 tablespoons fresh ginger, grated
- 2 cloves garlic, minced or grated
- 4 cups leafy greens, chopped (bok choy, spinach, kale, collards, chard, etc.)
- 3 tablespoons tamari or soy sauce, divided (alternatively, use coconut aminos and fish sauce for a Paleo option)
- ½ tablespoon rice wine vinegar, white vinegar, or apple cider vinegar
- ¼ to ½ teaspoon cayenne powder or red pepper flakes
- Garnish: sesame seeds and green onions
Nutritional Values
Calories: 1480 kcal | Carbohydrates: 180 g | Protein: 68 g | Fat: 56 g | Saturated Fat: 20 g | Polyunsaturated Fat: 8 g | Monounsaturated Fat: 24 g | Cholesterol: 164 mg | Sodium: 3356 mg | Potassium: 3012 mg | Fiber: 16 g | Sugar: 12 g | Vitamin A: 32800 IU | Vitamin B1: 4 mg | Vitamin B2: 1.6 mg | Vitamin B3: 28 mg | Vitamin B5: 8 mg | Vitamin B6: 4 mg | Vitamin B12: 1.6 µg | Vitamin C: 52 mg | Vitamin D: 0.4 µg | Vitamin E: 4 mg | Vitamin K: 596 µg | Calcium: 300 mg | Copper: 1.6 mg | Folate: 352 µg | Iron: 12 mg | Manganese: 8 mg | Magnesium: 476 mg | Phosphorus: 1232 mg | Selenium: 72 µg | Zinc: 12 mg | Choline: 92 mg
FAQ
- Can I use a different type of meat for this stir fry?
- Yes, you can substitute ground pork with other ground meats like beef, turkey, or chicken. Just remember that leaner meats might require a bit of added oil during cooking.
- What vegetables can I use in the stir fry?
- You can use a variety of vegetables such as onions, carrots, mushrooms, bell peppers, and green beans. Feel free to use whatever vegetables you have on hand or prefer.
- How can I make this recipe gluten-free?
- To make this stir fry gluten-free, use tamari instead of regular soy sauce. Tamari provides the same savory flavor without the gluten.
- Is there a vegetarian version of this recipe?
- While the recipe is centered around ground pork, you can omit the meat and substitute with a vegetarian protein like tofu or tempeh to create a vegetarian version.
- What can I serve with the stir fry instead of rice?
- If you’re looking to avoid rice, you can serve this stir fry with alternatives like cauliflower rice, roasted sweet potatoes, or even kabocha squash for a grain-free option.
Tips
- Brown the Ground Pork Thoroughly: Allow the ground pork to brown on one side before breaking it up. This will create a flavorful crust through the Maillard reaction, enhancing the overall taste of the dish.
- Customize Your Ingredients: Feel free to swap out vegetables or add your favorites, such as broccoli, bell peppers, or shrimp. You can also substitute tamari or soy sauce with coconut aminos for a gluten-free and soy-free option.
- Enhance the Rice Cooking Process: Consider using bone broth or vegetable broth instead of water when cooking rice to add extra nutrients and flavor. Soaking the rice overnight can also aid in digestion and nutrient absorption.
- Mix and Match Proteins: If you can’t find high-quality ground pork, try mixing it with ground turkey or chicken. This not only diversifies the flavor but also allows you to use organic or preferred quality meats.
Equipment
- Wok or Large Skillet – Essential for stir-frying the ingredients.
- Rice Cooker – Useful for cooking rice easily and perfectly.
- Julienne Peeler or Vegetable Slicer – Helpful for cutting carrots into matchsticks.
- Grater – For grating ginger and garlic.
- Grease Separator or Grease Bags – If you plan to separate and store the pork fat.
- Knuckle or Finger Measuring Tool – Although not a standard tool, some might find a measuring guide for the water-to-rice ratio helpful.
- fry dishes or rice.
