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Ginger Scallion Pork Stir Fry Recipe


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     Ginger Scallion Pork Stir Fry

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   3
Preptime   30 min

1 knob of ginger
2 carrots
2 scallions
1 chili pepper (optional)
2 cloves of garlic
3/4 Jasmine rice
2.5Tb ponzu sauce
4Tb low sodium soy sauce
1tsp cornstarch
10oz ground pork or 1/2 in cut pork
1/4c peanuts (unsalted)
2Tb ketchup
4.5 tsp sugar

Peel and grate ginger. Cut carrot on a diagonal into 1/4in thick pieces. Cut scallion into 1 inch pieces. Thinly slice chili, removing seeds. Peel and grate garlic.
Add 1tsp of oil to small pot over medium heat. Add half of ginger and cook until fragrant. Add rice and 1 1/4 cup water (2 1/4c for double the rice). Bring to water to boil and reduce heat to low. Cover and cook rice until tender, 15-20 min. Place carrots in microwave safe bowl with 1Tb water. Cover with plastic wrap and poke a couple of holes. Microwave for 2 min until tender. Drain water and set aside.
In small bowl, combine soy sauce, ponzu, half chili, 1ts cornstarch, 2Tb ketchup, 4tsp sugar and 1/4c water. (For 4 servings, only use 7.5tsp sugar and 1/3c water).
Drizzle oil in large pan over medium high heat. Add ground pork and brown meat. Stir in peanuts, scallions, garlic, remaining ginger and 1/2ts sugar. Combine until fragrant. Stir carrots and soy sauce mixture into pan. Cook until sauce thickens (about 30 seconds). Remove from pan. Taste and season with salt and pepper if needed. Fluff rice. Top with stir fry.

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