Ground Pork and Veggie Stir-Fry

>> Saturday, March 20, 2010

This was my second attempt at healthier cuisine and I thought it turned out really tasty. One of the best things about this recipe is the versatility - you can substitute a different type or cut of meat (chicken, beef, pork tenderloin, shrimp, tofu, etc.), you can use whatever veggies you like, and you can omit the toppings if you prefer (but I wouldn't because I thought they really made the dish!). Here's what I did:

Ground Pork and Veggie Stir-Fry
1/2 lb ground pork
2 T fresh ginger, finely minced
2-3 cups assorted fresh veggies (I used red bell pepper, carrots, celery, water chesnuts, edamame, and mushrooms)
2 T low-sodium soy sauce
2 T oyster sauce
2 t sesame oil
1/4-1/2 cup low sodium chicken broth
2 green onions, chopped
2 T fresh cilantro, minced
2 T fresh basil, minced
2 T cashews, chopped
3 cups cooked brown rice

Over medium heat, brown the ground pork with the fresh ginger. Drain fat off. Add assorted veggies, soy sauce, oyster sauce, sesame oil and chicken broth. Continue to cook until the veggies are tender, timing will depend on what vegetables you use. Add more chicken broth if you need more liquid. (The sauce will be thin, but if you prefer a thicker sauce, mix 2 t cornstarch with 2 t water and add the mixture to the sauce to thicken it.)

Serve over brown rice. Sprinkle green onions, cilantro, basil and cashews on top. Delicious!
Other veggies you could use are green or yellow bell peppers, broccoli, snow peas, bean sprouts, peas, baby corn, etc.


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