This delicious Japanese-inspired ground pork stir fry is packed with flavor and is perfect for busy weeknights!
A Japanese-inspired ground pork stir fry with mushrooms, carrots, leafy greens, and savory aromatics, served over white or brown rice.
5 min.
25 min.
4
PREP RICE
Rinse the rice 2–4 times under cold water.
Combine rice and water in a pot or rice cooker.
Cover, bring to a boil, then simmer on low for 25 minutes.
Remove from heat and let steam—lid on—for another 10 minutes.
COOK MEAT
Heat a large pan or wok over high heat.
Add ground pork and cook undisturbed until dark brown on the bottom, then flip to brown the other side.
Stir in 1 tablespoon of soy sauce, break up the meat, and cook until evenly browned.
Transfer cooked meat to a bowl and set aside.
SAUTÉ VEGETABLES
Reduce heat to medium-high and drain off excess fat, leaving about 1 tablespoon (or add butter/coconut oil if lean).
Add onion and mushrooms to the pan; sauté until mushrooms begin to brown.
Add carrots and cook for about 5 more minutes.
ADD AROMATICS & GREENS
Stir in grated ginger, minced garlic, cayenne powder, and rice wine vinegar.
Add 1 tablespoon of soy sauce and the chopped leafy greens.
Cook, stirring, until the greens are wilted.
COMBINE & FINISH
Return the cooked meat to the pan and toss to combine with the vegetables.
Taste and add any remaining soy sauce as needed.
Adjust seasoning as desired.
SERVE & GARNISH
Spoon the stir fry over bowls of cooked rice.
Sprinkle with sesame seeds and sliced green onions.