28 July 2015

Gingery Pork Stiry Fry

I came up with this as a way of using some of our abundant pea crop earlier this summer; it is simple, comforting, and very easy to make.  You could make this year-round if you're that into peas, or replace the approximate amount of pea pods and peas with any green vegetables you like (broccoli seems like a natural, and some green bell pepper might be pleasant...).

For a vegetarian version, TVP or soy crumbles (like Morningstar) stir fired with a little Sambal Olek is a great, spicy alternative.


Gingery Pork and Double Pea Stir Fry

Serves 6-8

1 teaspoon neutral oil, like canola or grapeseed
1 lb. ground pork
1 small onion, diced
3 cloves garlic, minced
1 tablespoon fresh grated ginger
2 cups pea pods, trimmed
1 cup fresh or frozen peas
6 scallions, thinly sliced
1 teaspoon sugar
1 tablespoon soy sauce
1 tablespoon fresh cilantro, chopped
Salt and freshly ground black pepper to taste

Jasmine rice and lime wedges for serving

In a large frying pan, heat the oil over medium-high heat.  Add the onion and pork and cook, stirring constantly and breaking up the pork into small chunks.  When the onion is translucent and the pork is almost cooked (about 8 minutes), reduce the heat to medium and add the garlic, ginger, and pea pods.  Continue to stir constantly until pea pods are bright green and tender.  Add the peas, scallions, sugar. Soy sauce, and cilantro and cook until peas are just done.  Season with salt and pepper to taste.

Serve over cooked jasmine (or other) rice with lime wedges on the side.