Ground Pork Stir-Fry with White Rice

A quick and satisfying stir-fry featuring lean ground pork, tender carrots, and zucchini in a mild, savory sauce, served over fluffy white rice.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 6
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $1.68/serving

Dietary

• Low-Residue
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• quick
• stir-fry
• savory

Ingredients

• 1 tablespoon vegetable oil
• 1 pound ground pork (lean)
• 0.5 cup yellow onion (finely chopped)
• 2 carrots (peeled and thinly sliced)
• 1 zucchini (small, peeled and diced)
• 0.25 cup chicken broth
• 2 tablespoon low-sodium soy sauce
• 1 tablespoon cornstarch
• 0.25 teaspoon black pepper (ground)
• 3 cup white rice (cooked)

Instructions

1. First, prepare the white rice according to package directions or in a rice cooker so it’s ready to serve with the stir-fry.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the ground pork and cook for 5-7 minutes, breaking it apart, until browned. Drain any excess fat and set the pork aside.
3. Add the finely chopped yellow onion, thinly sliced carrots, and peeled, diced zucchini to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
4. In a small bowl, whisk together the chicken broth, low-sodium soy sauce, cornstarch, and black pepper.
5. Return the cooked pork to the skillet with the vegetables. Pour the sauce mixture over the pork and vegetables, stirring constantly, and cook for 1-2 minutes until the sauce has thickened. Serve immediately over the cooked white rice.

Notes

Ensure carrots and zucchini are thinly sliced for quicker cooking and better texture compliance for low-residue. Cook rice in advance to save time.

Nutrition (per serving)

• Calories: 420
• Protein: 27.8 g
• Carbohydrates: 44.1 g
• Fat: 15.5 g
• Fiber: 2.9 g
• Sodium: 780 mg
• Saturated Fat: 5.1 g
• Sugar: 2.5 g
• Cholesterol: 55 mg