Sizzle-Crunch Ground Pork Stir-Fry
This recipe calls for cooking the stir-fry with a combination of oil and soy sauce, creating a delicious coating that elevates the entire dish. Paired with fluffy rice, this recipe is perfect for serving as a family meal, or meal-prepping for lunch. Plus, thanks to the ease of this recipe, you can whip it up even when you’re short on time. It’s a healthy, delicious, and seriously flavorful addition to your rotation.
Ingredients
- 1 lb ground pork
- 1 small onion sliced
- 2 medium carrots peeled and sliced
- 1 small broccoli crown cut into florets
- 1 small red bell pepper sliced
- 1 handful of kale roughly chopped
- 1/2 cup peanuts chopped
- 3 tbsp oil peanut, sesame, olive, or avocado
- 1/4 cup soy sauce
- 2 cups cooked white or brown rice
- 1 green onion chopped, for garnish
- 1 tbsp sesame seeds for garnish
Seasoning:
- 1/2 tsp. ground ginger
- 1/2 tsp. black pepper
Instructions
- Cook rice according to package directions and set aside. Heat the oil in a large skillet over high heat.
- Add the sliced onions and sliced carrots to the skillet. Stir-fry for 2-3 minutes until the onions begin to turn translucent.
- Add the ground pork to the skillet, breaking it apart with a wooden spoon as it cooks.
- Once the pork is cooked through, add the broccoli florets and sliced red bell pepper to the skillet. Stir-fry all the ingredients for an additional 2-3 minutes. Season with ginger and black pepper.
- Pour the soy sauce over the stir-fry, tossing everything together until the soy sauce is evenly distributed. Cook for another 1-2 minutes.
- Add the chopped kale and peanuts to the skillet and mix everything together until the kale is wilted and the peanuts are warmed through.
- Remove the skillet from the heat and let the stir-fry rest for 2-3 minutes.
- Serve the stir-fry over the cooked white rice, garnish with green onion and sesame seeds, and enjoy!
Notes
Feel free to add other vegetables or spices to this stir-fry recipe to make it your own.
Adjust the amount of soy sauce used depending on your taste preferences and dietary restrictions. You can also substitute coconut aminos if you’re watching your sodium intake.
This recipe works well with other types of protein, such as chicken or tofu, if you prefer not to use pork.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop for a quick and easy meal.
Adjust the amount of soy sauce used depending on your taste preferences and dietary restrictions. You can also substitute coconut aminos if you’re watching your sodium intake.
This recipe works well with other types of protein, such as chicken or tofu, if you prefer not to use pork.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop for a quick and easy meal.