Food,  Recipes,  Recipes

Asian Ground Pork Stir Fry

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Last night, I wasn’t in the mood to cook AT ALL. I had taught 2 CycleBar classes yesterday morning, which totally kicked my butt! I was super used to getting up early back home (4 days in a row), but since I hadn’t set an alarm starting with a “4” in two weeks, getting up early and staying motivated during the day was definitely a challenge. I was feeling on top of the world until about 2pm, and then I got hit with a tidal wave of the don’t-wants. I was so tempted to order takeout, but I remembered we had some Ground Pork already defrosted that needed to be cooked. So what did I do with it that was so incredibly easy and my ultimate go-to meal?….. STIR FRY!

I bought Ground Pork at Trader Joe’s when I made my last grocery haul and was so stoked to cook with it. I had no idea what I was going to do with it! Usually for a stir fry, I’ll do chicken or shrimp, but I’ll definitely be using ground pork every now and again. It was delicious and a pleasant switch from the typical stir fry. I used veggies we already had in the fridge, a few other simple ingredients, and Jeff and I loved it. He already can’t wait to get home from work and gobble up the leftovers in the fridge – if I don’t get to them first! 😉

Let’s get cooking!

 

Prep Time: 10 minutes

Cook Time: 20 minutes

Serves: 3 people

Ingredients:

  • 1 Lb Lean Ground Pork
  • 2 Tbsp 100% Pure Japanese Sesame Oil
  • 1/2 Tsp Finely Ground Black Pepper
  • 1/2 Tsp Garlic Powder
  • 1 Tsp Ground Ginger
  • 1/2 Cup Carrots, chopped
  • 1 Cup Sugar Snap Peas
  • 1 1/2 Cups Fresh Kale (or a green of your choice)
  • 1 Tsp Fresh Garlic, minced
  • 1/2 Tsp Fresh Ginger, minced
  • 2 Tbsp Coconut Aminos (or soy sauce)
  • Garnish: Sesame Seeds, Fresh Cilantro, & Peanuts (optional)
  • Serve with: Broccoli Rice, Cauliflower Rice, or Brown Rice

Recipe:

  1. In a skillet, heat 1 tbsp sesame oil and cook pork until browned through on medium heat. Season with all of the black pepper, garlic powder, and ground ginger. Once finished, remove from heat.
  2. Add other tbsp of sesame oil to the same pan along with carrots, snap peas, and kale. Sauté covered about 10 minutes.
  3. Add fresh garlic, ginger, and coconut aminos and stir to combine. De-glaze the pan with the coconut aminos, scraping all the delicious bits up from the bottom of the pan. – I also added about 1 tbsp of filtered water as well, so as to avoid sticking.
  4. Cook veggies another 5 minutes, covered.
  5. Add ground pork to the veggies, stir and cook a final 5 minutes.
  6. Remove from heat, serve over rice of your choice, and garnish with the GOODS.

ENJOY!

 

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If you enjoyed this recipe, post a photo and tag @PumpAndCrunch on FaceBook or Instagram 🙂

 

 

Yours In Health,

Cail

 

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