STIR FRY PORK AND VEGETABLES RECIPES

VEGETARIAN STIR-FRY RECIPES | BBC GOOD FOOD

Vegetarian stir-fry recipes | BBC Good Food image

Whip up a meat-free feast in no time with delicious veggie stir-fries packed with wholesome ingredients and vibrant Asian flavours to excite the senses.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

EASY GROUND PORK STIR FRY - FRUGALNUTRITION.COM

Easy Ground Pork Stir Fry - frugalnutrition.com image

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

Provided by Caitlin

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 12

Ingredients

1 cup uncooked brown rice
8-12 oz (1/2-3/4 lb) ground pork or beef (or turkey, or chicken – any ground meat will do!)
1.5 cups mushrooms, cut into chunks or slices (fancy mushrooms like shiitake are great here, but any will do.)
1/2 medium onion, sliced into wedges
1 cup carrots, julienned, or cut into match sticks
3 Tablespoons grated fresh ginger
2 cloves garlic, minced or grated
4 cups chopped leafy greens – bok choy, spinach, kale, collards, etc. (I usually use half bok choy and half spinach)
3 Tablespoons tamari or soy sauce, divided (or for Paleo, use 2 T coconut aminos and 1 T fish sauce)
1/2 Tablespoon vinegar (rice wine vinegar, white, or apple cider)
1/4 – 1/2 teaspoon cayenne powder or red pepper flakes
garnish: sesame seeds and green onions

Steps:

Cook rice according to instructions. (I use a rice cooker!)
Heat a large pan or wok over high heat. Dump in the 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 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). If you have lean meat, you might need to add a Tablespoon of butter or coconut oil. 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 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!

Nutrition Facts : Calories 440, SugarContent 2.9 g, SodiumContent 849.2 mg, FatContent 19.7 g, SaturatedFatContent 7 g, TransFatContent 0 g, CarbohydrateContent 44.2 g, FiberContent 3.8 g, ProteinContent 21.6 g, CholesterolContent 61.3 mg

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