Pork Stir-Fry
With this supper that takes less than 30 minutes, you get a pretty medley of vegetables mixed with ground pork and a sweet and savory stir-fry sauce.
Servings
Produce
Garlic (Organic)
1 0.5 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Carrot (Organic)
6 3 oz
Bell peppers (Organic)
5 2.5 oz
Basil - Thai Sweet
1/2 0.25 oz
Swiss Chard
2 1 oz
Cremini mushrooms
4 2 oz
Protein & more
Ground Pork
1 0.5 lb
Jasmine Rice
1 0.5 cup
Pantry items
Sea salt
1/2 0.25 teaspoon
Olive oil
2 1 teaspoon
Spice mix
Asian Stir Fry Sauce
Tamari
1/4 0.125 cup
Rice vinegar
2 1 tablespoon
Minced Ginger
2 1 teaspoon
Minced Garlic
1 0.5 Clove
Sesame oil
1 0.5 teaspoon
White sugar
2 1 tablespoon
Sriracha
1 0.5 teaspoon
Vegetable broth
1/4 0.125 cup
Prep ahead (optional)
a. Chop chard leaves bite-sized; small dice stems. b. ¼” dice yellow onion & sweet pepper (trim stem). c. Peel carrots and cut ¼”-thick coins or peel ribbons. d. Remove cremini mushroom stems; chop caps. e. Stack & roll Thai basil leaves; slice into ribbons. f. Mince garlic.
Instructions
1
Cook the rice:
a. In medium saucepan over high heat, add 2 cups water (1 cup for 2-person portion). Cover and bring to a boil.
b. Add jasmine rice; stir immediately. Reduce heat to low and cook, covered, at a low simmer until tender, about 15-20 minutes.
2
Cook pork stir-fry:
a. In large sauté pan over medium-high heat, add 1 tbsp olive oil.
b. Add garlic (mince), onion (¼” dice), carrots (peel, ¼” dice), and chard stems (small dice). Cook until onion is translucent, about 2 minutes.
c. Add ground pork and ½ tsp salt. Using a spatula, stir-fry with vegetables until outside is no longer pink, about 5-6 minutes.
d. Add sweet peppers (trim root, ¼” dice) and mushrooms (remove stems, chop caps). Cook 2-3 minutes.
e. Add Asian stir-fry sauce. As mixture cooks and sauce begins to reduce, add chard leaves (chop bite-sized). Stir to combine.
f. Cook until sauce reduces and pork is cooked through, about 5 more minutes.
3
Serve:
a. Divide jasmine rice among plates or bowls.
b. Top with pork stir-fry.
c. Garnish with Thai basil (stack & roll leaves, slice into ribbons).
Chef's notes
For those who don't eat pork, ground chicken, strips of chicken breast, or beef strips can each be substituted for the ground pork. For vegetarians, cubes of tofu or tempeh are perfect choices.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX