Ground Pork Stir Fry


  • 1 cup uncooked brown rice
  • ½ pound ground meat
  • 1½ cups mushrooms (cut into chunks or slices)
  • ½ medium onion (sliced into wedges)
  • 1 cup carrots (julienned or cut into match sticks)
  • 3 tablespoons fresh ginger (grated)
  • 2 cloves garlic (minced or grated)
  • 3 cups leafy greens (bok choy, spinach, kale, collards, etc.)
  • 3 tablespoons soy sauce (divided)
  • ½ tablespoon vinegar
  • ½ teaspoon chili powder or red pepper flakes
  • Garnish: sesame seeds and green onions


Cook rice according to instructions.

Heat a large pan or wok over high heat. Dump in the ground pork/beef and let cook, undisturbed for a few minutes until it is dark brown on the bottom. Flip and repeat on the other side. When both sides are dark, add 1 tablespoon soy sauce and break up the meat, cooking until it is browned on all sides. Remove from pan and set aside.

Reduce heat to medium-high. Drain off most of the oil, leaving enough to cook the vegetables (about a tablespoon or so). If you have lean meat, you might need to add a tablespoon of butter or coconut oil. Add the onions and mushrooms and sauté until the mushrooms are a little brown. Add the carrots and cook for about 5 minutes more. Add the ginger, garlic, chili powder, rice vinegar, 1 tablespoon soy sauce, and the leafy greens. Cook until wilted, then mix in the meat.

Taste, add remaining 1 tablespoon soy sauce if needed, and adjust seasoning as desired. Serve over rice.

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