Thai-Style Ground Pork Stir-Fry
with Asian Greens & Mushrooms over Jasmine Rice
Cooking time
20 minutes
Servings
2/4
Calories
690 /serving
Breathe easy as you breathe in the aromas of this stir-fried supper. Each helping starts with a steaming mound of fluffy jasmine rice, gently spiced with sweet, gingery sesame seeds. Top that with a comforting layer of browned ground pork dotted with delicious veggies, including half-crunchy, half-wilted Asian greens along with some sliced mushrooms for softness. With a whirl of sweet soy and rice vinegar, it’s simple to make and simply delicious.
We will send you:
- 250g Ground pork
- 225g Asian greens (yu choy or gai lan)
- 15ml Minced garlic
- 170g Mushrooms
- 15ml Rice vinegar
- 160g Jasmine rice
- 30ml Sweet soy sauce
- 12g Chicken demi-glace
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Large pan
Oil
Salt & pepper (S&P)
Total Fat
20 g
Saturated Fat
6 g
Sodium
1770 mg
Total Carb
95 g
Sugars
18 g
Protein
36 g
Fibre
5 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and ½ the spices; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, remove the bottom ½ inch of the yu choy stems; cut into 1-inch pieces. Quarter the mushrooms.
Cook the pork
In a large pan, heat a generous drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the pork*; season with the remaining spices. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through. Transfer to a bowl and keep warm, leaving any browned bits in the pan. Reserve the pan.
Sauté the vegetables
In the same pan, heat a drizzle of oil on medium-high. Add the mushrooms and sauté, scraping up any browned bits, 2 to 3 min., until tender. Add the yu choy and sauté, 2 to 3 min., until tender; season with S&P.
Make the stir-fry
To the pan of vegetables, add the pork, vinegar, demi-glace, soy sauce and 2 tbsp water (double for 4 portions); bring to a simmer. Cook, stirring occasionally, 2 to 3 min., until coated and slightly reduced.
Plate your dish
Divide the rice between your plates. Top with the stir-fry. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
