MONDAY MORNING RECIPE POST - STIR FRY WITH VEGGIES AND GROUND PORK

This was a very fast meal, and one of those times I forgot to make a note of a link. It was one I may have found on Instagram, a video, so not written down that I could find anyhow, and then it was gone and I was onto something else. Happy to say it was a delicious meal.

1 lb. ground pork (you can use any favorite protein)

1 whole diced onion

4 finely chopped garlic cloves

1 tablespoon freshly grated ginger (you can use the powdered one - a teaspoon maybe, to your taste)

1 tablespoon chili paste (or any favorite seasoning that gives it a bit of a zip, or leave this out, entirely up to you)

1 14 oz. bag of coleslaw mix

3 extra carrots sliced into thin sticks (you can leave these out.  We just like carrots)

1 diced cooked potato (we had one leftover baked in its skin from the day before - it was a great addition - you can leave this out also but we enjoyed)

A handful of cilantro leaves, or you can use Thai basil, or baby spinach leaves (again, only if you like, not really a necessary addition. It wasn’t in the original recipe)

1/4 cup water

1/8 cup of soy sauce

1/2 teaspoon sesame oil

1/2 teaspoon rice wine vinegar

1/4 cup to 1/2 cup of hoisin sauce

Get all your ingredients measured out and ready. 

Heat your pan on medium-high (we put ours on 6 - electric stovetop).

Start with putting your meat and onions into a large-ish frying pan, stir and cook until meat is no longer pink. We added the carrots at this time. It said to drain grease when done but there really wasn't any with the ground pork we had.  I think this is if you use ground beef as we have had to do this when we have used it.

Add in the chopped garlic and ginger, mix in.

Do the same with the chili paste (here is when you can use your favorite seasoning instead).

Next mix in the bag of coleslaw, along with the 1/4 cup of water. Let everything cook down for a few minutes.

Stir in the soy sauce, sesame oil, rice wine vinegar and desired amount of hoisin sauce.

Add in the Cilantro, Thai Basil leaves or baby spinach leaves if using.

Simmer on low until the veggies are as tender as you like them to be.

Serve and garnish with sliced green onions at the table.

Thoroughly enjoyed this recipe.  We made four servings and we will have the rest for tomorrow's dinner.

We thought it would be nice to add a poached egg on the top.

That's about it.  If you think I have left anything out, or haven’t made it clear enough, let me know in the comment section.  This meal is a great one for making it yours, tailoring it to the ingredients you have in your own supplies.

Thanks for looking, have a great week and...