I have to admit, sometimes dinner feels like an insurmountable mountain—especially after a long day where you swear time moved slower just to spite you. But then, there’s ground pork stir fry. It’s like finding a hidden portal to a world where meals are quick, easy, and—dare I say—fun to make. The sizzling sounds, the aromatic wafts of garlic and ginger, the vibrant colors of sautéed veggies all come together like a harmonious symphony (or maybe more like a garage band on a good day).
Oh, and did anyone else catch that recent viral video of a chef flipping stir fry straight into the air? I won’t be attempting that anytime soon—unless my kitchen floor wants a taste too. But it’s moments like these that remind me why I turn to this recipe again and again. It’s like a comforting hug from an old friend, one that comes with the added bonus of not having to do a mountain of dishes afterward.
So, if your week has been a series of Mondays and you’re yearning for something simple yet satisfying, this ground pork stir fry might just be the culinary escape you need. Let’s get cooking—without the acrobatics.
Steps
- Prepare the rice by cooking it according to the package instructions. If using a pot, rinse the rice a few times, add water, and cover with a lid. Bring to a boil, then simmer for 25 minutes, letting it steam off the heat for an additional 10 minutes.
- Heat a large pan or wok over high heat and add the ground pork. Allow it to cook undisturbed for a few minutes until it browns on one side. Flip the meat and cook the other side until fully browned, then add a tablespoon of soy sauce and break up the meat as it cooks.
- Remove the cooked pork from the pan and set it aside. Reduce the heat to medium-high, drain most of the oil, and leave about a tablespoon to cook the vegetables. Add onions and mushrooms to the pan and sauté until the mushrooms begin to brown.
- Add the carrots and cook for another 5 minutes, or if using grated carrots, add them with the leafy greens in the next step. Stir in ginger, garlic, cayenne powder, rice vinegar, and a tablespoon of soy sauce, then add the leafy greens and cook until they wilt.
- Return the cooked pork to the pan and mix it with the vegetables. Taste and adjust the seasoning with the remaining soy sauce if necessary. Serve the stir fry over the cooked rice and enjoy!
Ingredients
- 1 cup uncooked brown rice
- 1.5-2 cups water
- 8-12 oz ground pork or beef (or other ground meat), ½-¾ lb
- 1½ cups mushrooms, sliced
- ½ medium onion, sliced into wedges or diced
- 1 cup carrots, julienned or grated
- 3 tablespoons grated fresh ginger
- 2 cloves garlic, minced or grated
- 4 cups chopped leafy greens (such as bok choy, spinach, kale, collards, chard)
- 3 tablespoons tamari or soy sauce, divided (or for Paleo, use 2 tablespoons coconut aminos and 1 tablespoon fish sauce)
- ½ tablespoon rice vinegar (or white or apple cider vinegar)
- ¼-½ 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
- What can I substitute for soy sauce in this recipe?
- You can replace soy sauce with coconut aminos for a gluten-free and soy-free alternative. Fish sauce can also be added to enhance the flavor.
- Can I use a different type of ground meat instead of pork?
- Absolutely! Ground turkey or chicken can be used, but you might need to add a bit of oil to prevent it from sticking to the pan. A mix of ground beef and pork is also a great option.
- How can I make this dish healthier?
- Consider using high-quality pork from local sources. You can also mix in ground turkey or chicken, add more vegetables, or cook your rice in bone broth for extra nutrients.
- What should I do if I don’t have all the vegetables listed?
- Feel free to use any vegetables you have on hand, such as bell peppers, green beans, or broccoli. Stir-fries are versatile and great for utilizing leftover vegetables.
- How can I cook brown rice perfectly every time?
- Use the finger method by placing your fingers flat on top of the rice and filling water up to the first knuckle of your middle finger. This usually results in the right amount of water for perfectly cooked rice.
Tips
- Brown the Pork First: Allow the ground pork to brown on one side before breaking it up. This creates a flavorful crust due to the Maillard reaction, enhancing the overall taste of the dish.
- Customize with Your Favorite Vegetables: Feel free to swap out any veggies you don’t prefer with those you love. Bell peppers, broccoli, and even shrimp can be great additions to this stir fry.
- Enhance Flavor with Additional Seasonings: Consider adding ingredients like sesame oil, fish sauce, or sriracha to intensify the flavor profile. These can add a unique depth to your stir fry.
- Use the Finger Method for Cooking Rice: For perfectly cooked rice, place your three middle fingers flat on top of the rice, and add water until it reaches the first knuckle of your middle finger, regardless of the pot size. Adjust cooking time based on rice type and pot width.
Equipment
- Wok or Large Skillet – A wok is ideal for stir-frying due to its high sides and ability to distribute heat evenly.
- Rice Cooker – Useful for cooking rice perfectly and conveniently.
- Julienne Peeler or Mandoline – For cutting carrots into matchsticks.
- Ginger Grater – Specialized grater for efficiently grating fresh ginger.
- Grease Strainer or Grease Saver – Used to strain off and store excess fat from cooking.
- Meat Thermometer – Ensures meat is cooked to a safe temperature.
- Spice Grinder – If using whole spices or seeds, a spice grinder can be handy to create fresh ground spices.
- Nutri-Scale – Useful for accurately measuring ingredients, especially when precise portions are needed.
