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.
Originally Submitted
9/7/2019
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