ground pork rice bowl
This is an easy stove top meal. Everyone loves it, and it utilizes plenty of veggies. It’s also soy and dairy-free, which means my daughter can eat it too!
While you can eat the stir fry by itself, my favorite way to serve (and eat) it, is atop of white rice, with a drizzle of siracha and kewpie mayo on top.
Ingredients:
2 Tbsp avocado oil
2 lbs ground pork
1/2 tsp salt
1/4 tsp white pepper
2 Tbsp sesame oil
3 carrots, peeled and diced
2 zucchini, diced
2 pints shiitake mushrooms, stemmed and diced
1 onion, peeled and diced
3 cloves garlic, minced
1/3 cup coco aminos
1 Tbsp fish sauce
2 Tbsp mirin
1/2 knob ginger, peeled and grated
Directions:
In a large saucepan, bring avocado oil to shimmering. Add in ground pork, salt and pepper.
Stir fry until pork is browned and fully cooked. Remove from pan and let sit aside.
Add sesame oil and bring to shimmering.
Add in carrots and onions. Sauté 5 minutes.
Add in zucchini, shiitakes, and garlic. Stir to combine. Sautee until vegetables have softened. Add pork and any accumulated juices back into the pan.
Add aminos, fish sauce, mirin, and ginger. Stir to combine and sauté an additional 5 minutes.