This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use low-sodium gluten-free tamari sauce in this dish.
"Oh Lord please don't burn us don't kill or toast your flock
Don't put us on the barbecue or simmer us in stock,
Don't bake or baste or boil us or stir-fry us in a wok"
Stir-frys are perfect for a quick meal, and you can make your own pretty easily. It just takes a few building blocks. Sesame oil will give it an Asian flavor. You can choose almost any vegetable. Green onions are a good choice instead of onions. You could use edamame instead of peas. Flavoring with ginger, cilantro or a bottled Asian sauce such as hoisin is great (look for low sodium versions). This is fried rice and by its very nature a dish made from leftovers.
The gnarly looking root comes from a plant grown in subtropical and tropical areas (most ginger in U.S. markets comes from Jamaica).
Higher quality young ginger roots are harvested in the spring and are more readily available in specialty or Asian markets. It has a thin, light tan skin and has a less woody texture than the more common mature ginger root. The trade off is that mature ginger is available in most supermarkets today.
The tougher skin of older root must be peeled off completely. Smooth skin that appears slightly moist is a sign of freshness. Ginger root will only keep for at most 2 weeks in the fridge and you can tell it's not fresh when the skin begins to wrinkle. It does freeze but with it being widely available it's best to just buy the amount that you will need for a particular recipe.
Servings = 2 | Serving size =about 2 1/2 cups
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3.
This recipe makes great leftovers. For a shorter active cooking time, try making the rice ahead of time - fried rice was created to use up leftover rice and other ingredients.
|2 1/2 cups||water|
|1/2 cup||brown rice|
|4 large||green onions|
|2 tsp||sesame oil|
|2 Tbsp||fresh ginger (minced)|
|6 ounces||boneless pork chop (cut into 1/2 inch dice)|
|1 large||carrot (peeled and diced)|
|1||rib celery (diced)|
|2/3 cup||frozen peas (thawed)|
|fresh ground black pepper (to taste)|
|4 tsp||low sodium soy sauce or gluten-free tamari sauce|
|1 large||egg (beaten)|
Place the water in a small sauce pan over high heat. When the water boils, add the rice and reduce the heat to a simmer.
Cook, partially covered, until the water cooks away (about 25 minutes). Do not stir the rice. When cooked, remove from the stove and let cool.
Cut the white bottoms off of the green onions. Slice the white part crosswise into 1/2 inch lengths.
Cut the green tops crosswise into 1/4 inch slices.
When ready to cook, place the sesame oil in a wok or large skillet over high heat. Add the ginger, and as the oil continues to heat, it will foam slightly.
Add the pork and the white part of the green onions and cook until the pork begins to brown. Stir frequently.
Add the carrots and celery. Cook for about 3 minutes. Stir frequently.
Add the peas and cook for another three to five minutes, until the pork is cooked through.
Add the green tops of the green onions. Stir well.
Add the beaten egg and toss until the egg is cooked through. Serve.
Serving size = about 2 1/2 cups
Servings = 2
Amount Per Serving
|Calories 442||Calories from Fat 108|
|% Daily Value|
|Total Fat 12g||18%|
|Saturated Fat 3g||13%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 55g||17%|
|Dietary Fiber 7g||26%|
|Vitamin A 300%||Vitamin C 60%|
|Calcium 8%||Iron 15%|
|Vitamin K 71 mcg||Potassium 1037 mg|
|Magnesium 127 mg|