Sautéed Pork and Ginger Stir-Fry

Quickly sautéed ground pork and crisp broccoli florets in a savory ginger-soy sauce, served over fluffy white rice for a complete and satisfying meal.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 4
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $3.04/serving

Dietary

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

Tags

• stir-fry
• quick
• savory
• healthy
• comfort food

Ingredients

• 1 tablespoon olive oil
• 1 pound ground pork
• 2 tablespoon fresh ginger (grated)
• 3 clove garlic (minced)
• 12 ounce broccoli florets (thawed)
• 0.25 cup soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 0.25 cup water
• 2 cup white rice
• 0.25 teaspoon black pepper

Instructions

1. Start cooking white rice according to package directions. While rice cooks, heat olive oil in a large skillet or wok over medium-high heat.
2. Add ground pork and cook, breaking it apart, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
3. Stir in grated fresh ginger and minced garlic. Cook for 1 minute until fragrant.
4. Add thawed broccoli florets and cook for 3-4 minutes, until tender-crisp.
5. In a small bowl, whisk together soy sauce, sesame oil, cornstarch, and water. Pour the sauce over the pork and vegetables in the skillet. Cook, stirring, for 1-2 minutes until the sauce thickens.
6. Season with black pepper. Serve immediately over the cooked white rice.

Notes

Using frozen broccoli florets is a great time-saver for this recipe. Ensure they are thawed well to cook evenly.

Nutrition (per serving)

• Calories: 610
• Protein: 42.5 g
• Carbohydrates: 54.5 g
• Fat: 25.1 g
• Fiber: 4.5 g
• Sodium: 1200 mg
• Saturated Fat: 8.5 g
• Sugar: 3.5 g
• Cholesterol: 105 mg