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:
- 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.
- Add other tbsp of sesame oil to the same pan along with carrots, snap peas, and kale. Sautcovered about 10 minutes.
- 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.
- Cook veggies another 5 minutes,covered.
- Add ground pork to the veggies, stir and cook a final 5 minutes.
- Remove from heat, serve over rice of your choice, and garnish with the GOODS.
ENJOY!
If you enjoyed this recipe, post a photo and tag @PumpAndCrunch on FaceBook or Instagram 🙂
Yours In Health,
Cail
