Go Back
Print

Pork Stir-Fry with Mushrooms and Green Beans

Try this recipe with Northern Latitude wild rice as well as ground pork and veggies from the Market!

Course Main Course
Cuisine Chinese, korean
Keyword dinner, green beans, mushrooms, pork, stirfry
Prep Time 18 minutes
Cook Time 2 hours 5 minutes
Total Time 45 minutes
Servings 5 servings

Ingredients

  • 2 cups wild rice, dry
  • 1/4 cup low-sodium soy sauce or tamari
  • 1 Tbs sherry vinegar
  • 1 Tbs brown sugar
  • 1 Tbs cornstarch or potato starch
  • 1 Tbs extra virgin olive oil
  • 1 lb ground pork
  • 8 oz chestnut or pioppino mushrooms
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1 lb green beans, trimmed
  • 1 large red bell pepper, chpped
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, minced
  • 1 tsp sweet chili sauce or Korean Ssamjang (optional)
  • 1/4 tsp crushed red pepper, or to taste
  • 3 green onions, chopped

Instructions

  1. Cook the rice and set aside. In a small bowl, whisk together the soy sauce, sherry wine, brown sugar, and cornstarch. Set aside.

  2. Heat 1/2 tablespoon of the oil in a large skillet or wok over medium heat. Add the pork and mushrooms, season with salt and pepper, and cook for about 7-10 minutes, until pork is cooked through. Remove from the pan and set aside, leaving the drippings in the skillet.

  3. Return the drippings to medium heat, add another 1/2 Tb of the oil with the green beans, and cook for about 3 minutes. Add the bell pepper and cook another 4 minutes. The veggies should be crisp-tender. Add the garlic, ginger, chili sauce (if using), and crushed red pepper. Cook another minute to meld the flavors.

  4. Add the pork and mushrooms back to the pan. drizzle the sauce over the top and sprinkle in the green onions. Stir to mix and cook 1-2 minutes until everything is hot.

  5. Serve hot over the rice and enjoy!