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Description
Add some variety to your kitchen with this mouthwatering Ground Pork Stir Fry with mushrooms and green beans recipe. This dish is filling, spicy, and gives your body the fuel.
This recipe puts a twist on the traditional Chinese cuisine, using ingredients such as our finely chopped mushrooms, ground pork, chili garlic sauce, crushed red pepper, with the perfect mix of vegetables, flavorful spices, soy sauce, and more.
Thank you to Chrissy Carroll for this delicious recipe!
Ingredients
Ingredients:
- 2 cups instant brown rice, dry
- ¼ cup lower-sodium soy sauce
- 1 tbsp sherry wine
- 1 tbsp brown sugar
- 1 tbsp cornstarch
- 1 tbsp olive oil, divided into ½ tbsp each
- 1 lb ground pork
- 8 oz Monterey® Baby Bella Mushrooms, finely chopped
- ¼ tsp salt
- ¼ tsp pepper
- 1 lb green beans, ends trimmed
- 1 large red bell pepper, chopped
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1 tsp sweet chili sauce (optional)
- ¼ tsp crushed red pepper (or to taste*)
- 3 green onions, diced
Instructions
- Prepare the instant brown rice according to package directions (you can continue with the rest of the recipe while rice is cooking). When done, set aside.
- In a small bowl, whisk together the soy sauce, sherry wine, brown sugar, and cornstarch. Set aside.
- Heat ½ tablespoon olive oil in a large skillet or wok over medium heat. Add the ground pork and mushrooms. Season with salt and pepper. Cook for about 7-10 minutes, until pork is cooked through (there should be no pink). Use a slotted spoon to remove pork and mushroom blend and set aside in a large bowl for now.
- Leave any of the drippings from the pork in the skillet, and return to medium heat. Add the other ½ tablespoon of olive oil. Add the green beans and cook for approximately 3 minutes.
- Add the bell pepper and cook for another 4 minutes, until all vegetables are starting to get crisp-tender.
- Add garlic, ginger, sweet chili sauce, and crushed red pepper and cook for another minute.
- Add pork/mushroom mixture back to the pan. Stir in the sauce mixture and green onions. Continue cooking for another 1-2 minutes, until everything is well heated and combined. Serve over rice.
Notes
- You can chop the mushrooms by hand, or toss them in a food processor and pulse a few times to finely chop.
- You can adjust the amount of crushed red pepper according to your spice preference. As written is a fairly mild version with a little bit of heat. You can also add in ground Szechuan peppercorns if you'd like.
Nutrition analysis (approximate per serving):
Serves 5
Calories Per Serving: 488
% Daily Value
488 calories, 23.5 g fat, 7.5 g sat fat, 650 mg sodium, 48 g carbohydrate, 5.5 g fiber, 9 g sugar, 22.5 g protein, Vitamin D: 1%, Calcium: 5%, Iron: 14%, Potassium: 17%
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