This is another fast and easy way to use up any wilting veggies left in your fridge at the end of the week. This recipe is super versatile; simply swap in any ground meat or tempeh for the protein, and mix and match veggies to make a nutritious and tasty meal!
Ground Pork Stir-Fry
By the end of the week, we usually have a few wilting veggies left in our fridge which we try to find creative ways to use. The best thing about this fast, Asian-inspired Ground Pork Stir Fry recipe is it's versatility. You can swap in any ground meat or tempeh for the protein, and mix and match veggies to make a delicious meal!
Prep Time10 mins
Cook Time25 mins
Servings: 4
Calories: 324kcal
Ingredients
- 1 1/4 lb ground pork
- 2 tbsp avocado oil
- 2 tbsp fresh ginger minced
- 2 tbsp coconut aminos
- 1 tbsp date paste
- 1/4 cup sake or dry white wine
- 1 tsp rice vinegar
- Kosher salt to taste
- freshly ground black pepper to taste
- 2 bell peppers any colors, chopped
- 1 bunch broccoli chopped
- 2-3 stems garlic chives or green onions minced
Instructions
- Using a large skillet, heat the oil over medium-high heat. Add the ginger and garlic chives and stir for about 2 minutes. Then add the chopped broccoli and stir occasionally, allowing the broccoli to begin to brown.
- Add the coconut aminos, sake, vinegar, and date paste to the pan, stirring until combined.
- Push the veggies to the outside of the pan, and add the ground pork. Cook the pork, stirring occasionally, until browned. Add salt and pepper to taste.
- Add the copped bell peppers and stir to combine. Continue cooking on medium-high heat until the peppers are softened. Serve over a scoop of Japanese rice. Enjoy!
Notes
We used coconut aminos instead of soy sauce.
