Quick Ground Pork Stir Fry Food

GROUND PORK STIR FRY RECIPE

Steps:

• Make stir fry sauce by combining soy sauce, ground ginger, and honey in a small bowl and whisking together.
• In a large skillet over medium-high heat crumble and brown ground pork for 5 minutes. Drain grease from the skillet.
• Reduce heat to medium and add carrots, broccoli, garlic, and stir fry sauce. Cook together stirring occasionally about 4 minutes until vegetables are starting to become tender.
• Add the spinach to the skillet and stir together until spinach becomes cooked and wilted, about 2-3 minutes. Remove from heat and serve immediately, best served over rice and garnished with sesame seeds and green onions.

EASY GROUND PORK STIR FRY

Steps:

• Cook rice according to instructions on your package. I like to use a rice cooker. If using a pot on the stove, I recommend rinsing your rice 2-4 times, then placing in a large pot. I use the finger method (see above) to measure the rice, which usually comes to about 1 1/2 cups of water per 1 cup of rice. Cover with a lid and bring to a boil, then reduce to a lower simmer for 25 minutes. Remove from heat (but don't touch the lid!) and let "steam" for another 10 minutes off the heat before serving, if time allows.
• 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 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). 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. (Note: if using grated carrot here, just add with the next step with the leafy greens, no need to cook for the extra 5 minutes.)
• 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!

GROUND PORK STIR FRY WITH TOFU

Steps:

• Heat the oil in a large skillet over medium high heat, then add the pork. Brown the meat for 5 minutes, until almost fully cooked and mostly no longer pink.
• Add the garlic and ginger to the pan and stir it around for 60 seconds, until it starts to smell very aromatic.
• Deglaze the pan with the soy sauce, and scrape any brown bits off the bottom of the pan.
• Add the tofu, chili sauce, and bean paste to the pan, and cook for another 3 minutes, stirring constantly.
• Turn the heat off, then add the sesame oil, scallions, and sesame seeds. Serve hot with rice. Enjoy!

QUICK GINGER PORK STIR FRY

Steps:

• Whisk soy sauce, cider vinegar, brown sugar, hoisin sauce, garlic, and salt together in a large glass or ceramic bowl until marinade is smooth. Transfer 1 tablespoon marinade to a separate small bowl. Add pork to remaining marinade in the large bowl and toss to coat. Let marinate briefly, about 10 minutes.
• Heat 1 tablespoon oil in a large skillet over high heat until glistening. Cook and stir pork pieces in hot oil until browned on all sides, about 2 minutes. Transfer pork to a plate and return skillet to heat.
• Stir red bell pepper and onion into the same skillet and drizzle remaining oil over the top. Cook and stir until vegetables are slightly softened, about 2 minutes. Add frozen vegetables and water chestnuts to onion mixture, drizzle 1 tablespoon reserved marinade over the top and sprinkle with ginger and red pepper flakes. Cook and stir until vegetables are tender yet still crisp to the bite, about 5 minutes. Return pork to skillet; cook and stir until heated through, about 1 minute more.