I love that it’s a healthy less expensive as ground pork tends to be easier on the wallet but realistically, any ground meat will do.
Are you ready to learn how to make a delicious AND nutritious Ground Pork Stir Fry?
- 1 cup uncooked brown rice
- ½ pound ground pork
- 1.5 cups mushrooms cut into chunks or slices
- ½ medium onion sliced into wedges
- 1 cup carrots julienned, or cut into match sticks (I used a julienne peeler)
- 3 Tablespoons grated fresh ginger
- 2 cloves garlic minced or grated
- 3 cups leafy greens I used spinach but you could also use kale, collards, bok choy
- 3 Tablespoons soy sauce divided
- ½ Tablespoon rice wine vinegar
- ½ teaspoon chili powder or red pepper flakes
- garnish: sesame seeds and green onions
Cook rice according to instructions. (I used my Instant Pot on the rice setting for 25 minutes)
Heat wok over high heat. Add 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. When both sides are dark, add 1 Tablespoon soy sauce. Break meat apart 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). If you have lean meat, you might need to add a Tablespoon of butter. 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, chili powder, rice vinegar, 1 Tablespoon soy sauce, and greens. Cook until wilted, then mix in the meat.
Add remaining 1 Tablespoon soy sauce if needed, and adjust seasoning as desired. Serve over brown rice!