Cantonese Pork and Broccoli Bowls

Savory seasoned ground pork tossed with tender broccoli florets and scallions in a light soy-ginger sauce over fluffy jasmine rice.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 5
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $3.91/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Sugar
• Low-Cholesterol

Tags

• one-pot
• stir-fry
• quick
• savory
• healthy

Ingredients

• 1.5 cup jasmine rice
• 3 cup water
• 1 pound ground pork
• 1 tablespoon olive oil
• 4 cup broccoli florets (cut into bite-sized pieces)
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (minced)
• 3 tablespoon soy sauce
• 1 tablespoon toasted sesame oil
• 1 bunch green onions (thinly sliced)

Instructions

1. Combine jasmine rice and water in a medium saucepan over high heat, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and rice is tender.
2. While rice cooks, heat olive oil in a large skillet over medium-high heat, add the ground pork, and cook for 5 to 6 minutes, breaking it into small crumbles, until no pink remains and an instant-read thermometer reads 160 degrees F.
3. Add minced garlic, fresh ginger, and broccoli florets to the skillet with the pork, cooking for 3 to 4 minutes until the broccoli is bright green and crisp-tender.
4. Stir in soy sauce, toasted sesame oil, and half of the sliced green onions, tossing to coat everything evenly in the pan sauce for 1 minute.
5. Divide cooked jasmine rice into bowls, spoon the pork and broccoli mixture over top, and garnish with the remaining green onions.

Notes

Leftovers reheat exceptionally well in the microwave with a splash of water to keep the rice moist.

Nutrition (per serving)

• Calories: 515
• Protein: 23.8 g
• Carbohydrates: 53.1 g
• Fat: 21.6 g
• Fiber: 3.8 g
• Sodium: 650 mg
• Saturated Fat: 6.4 g
• Sugar: 1.6 g
• Cholesterol: 60 mg