I had leftover greens from our CSA this week, and some ground pork. I found an interesting recipe on the web, but it had no “zip”. I fiddled around with the sauce, and my husband said he “had sevenths” (vs. seconds), and said “this is incredible” several times! I guess it was a hit… LOL
(2-4 servings depending on appetites and side dishes)
- 1 pound ground pork (you can use chicken also)
- 1 large onion diced into ½ inch dice
- ½ cup to 1 cup chicken broth
- 1-2 cloves garlic, minced
- 2 Tablespoons grated fresh ginger
- 1 cup carrots, sliced thin or julienned like small sticks
- 2-3 cups green veggies: I used thinly sliced cabbage, spinach and small kale, but you can also use bok choy, collards, kale, or pac choi
- 3-4 Tablespoons coconut aminos (I prefer this over soy sauce, which can have gluten, but you can substitute, or use Tamari which is wheat free, but realize it is not soy free if you do.)
- 1 Tablespoon rice vinegar
- ½ teaspoon red curry paste, panang curry paste or any spicy peppers, including red pepper flakes
- 1-2 T toasted sesame oil
- garnish: sesame seeds and green onions
- Heat a large pan or wok over medium high heat. Add the pork, and cook thoroughly. Add onion, and stir until it is limp. Drain any oil (I use locally raised pork, there is never any oil). Add the ginger, red curry paste or panang paste, garlic and stir well. (I use panang, it is my favorite, comes in a can).
- Add ½ cup chicken broth. Continuing to simmer, add the thin carrot slices, cook a few minutes.
- Reduce heat to medium. Layer in the cabbage and spinach or kale. It will fill the pot. Cover and let it simmer and it will shrink down. Once it has cooked a few minutes, stir the entire thing so it is all combined.
- Add the toasted sesame oil by drizzling it around. Cook for 10 min. If the broth hasn’t cooked down, or adding the vegetables has increased liquid, remove the ingredients to a serving bowl with a slotted spoon and cook down the sauce until it is almost gone, then add the vinegar, which will loosen the bits at the bottom of the pan, which you want for flavor.
- Carefully taste it, if you like it spicier, add more chili paste in small amounts. Add more coconut aminos if not flavorful. Pour the reduced sauce evenly over the ingredients and stir well.
- Sprinkle sesame seeds and green onions on top (optional).
- Serve over rice
- it also makes GREAT lettuce wraps!
- Leftovers? add two cooked and chopped scrambled eggs, leftover stir fry and rice, and you have home made “fried” rice! (add more aminos if necessary)
Printable PDF single page recipe here:
Another similar ground pork recipe is my egg roll soup, check it out here.
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