PEANUT-TY PORK AND VEGGIE STIR-FRY

Recipe by The Leek and the Carrot

Takes 45 minutes

Serves 4


Ingredients:

Sauce

1/4 cup soy sauce

2 tablespoons rice wine vinegar

1 tablespoon honey

1 teaspoon sriracha or other favorite hot sauce or chili sauce

3 garlic cloves, minced

1/4 cup water

1 tablespoon cornstarch

Stir Fry

5 tablespoons avocado oil, divided

1 pound ground pork

4 spring onions, halved and thinly sliced

1 green pepper, diced

Kosher salt

2 medium zucchini and/or summer squash, quartered and cut into thick slices (about 3/4-inch)

1 bunch collards, stems removed and very thinly sliced

1/2 - 3/4 cup water, divided

1/2 pound green beans, ends trimmed and cut into thirds

For Serving

2 cups cooked brown rice

3/4 cup roasted peanuts, chopped

Hot sauce or chili oil, optional 

Directions:

  1. In a small bowl, whisk together soy sauce, vinegar, honey, sriracha and garlic. In a separate small bowl, whisk together water and cornstarch until smooth. Add to soy sauce mixture, whisk together, and set aside.  

  2. In a large saute pan or cast iron skillet, warm 2 tablespoons avocado oil over medium heat. Once hot, add ground pork and cook until browned and crispy. This should take about 10 minutes, and will require less stirring at the end to really achieve nice browning. Remove pork from the pan to a large bowl. If there’s a lot of residue on the bottom of your skillet, deglaze with a tablespoon of water (add it to the pan, scrape any little pieces stuck to the pan into the water, and simmer until water evaporates). Do NOT wipe out the skillet.

  3. Add sesame oil and additional tablespoon of avocado oil to the skillet along with spring onions, green pepper and a pinch of salt. Saute for 2 minutes over medium heat then add the zucchini and summer squash with another pinch of salt.  Continue sauteing 5-6 minutes over medium heat, waiting a minute between stirs so the zucchini has time to sear on each side. Add mixture to the bowl with the pork. Again, do not wipe out the skillet.

  4. Add additional tablespoon of avocado oil to the skillet along with collards, 1/2 cup water, and a pinch of salt. Cook over medium heat until the collards are bright green and water is reduced, about 5 minutes. Add collards to the bowl with the pork and zucchini mixture.

  5. Add the final tablespoon of avocado oil to the skillet along with green beans and a pinch of salt. Saute over medium heat for 2-3 minutes and then reduce heat to low. Add whisked sauce to the pan and simmer on low until green beans are tender, adding up to an additional 1/4 cup of water if the mixture becomes too thick too quickly.

  6. Add the large bowl containing the pork, zucchini and collard mixture into the skillet and stir gently to incorporate. Continue cooking gently over low heat for 5 minutes. Season with salt.

  7. Serve stir fried pork mixture over rice with a generous portion of the chopped peanuts.

Onion, Zucchini/Summer Squash, Kale/Collards, BeansBethanee WrightComment