{"id":1874,"date":"2013-08-04T08:52:29","date_gmt":"2013-08-04T13:52:29","guid":{"rendered":"http:\/\/www.kevskitchen.com\/?p=1874"},"modified":"2013-08-04T08:52:29","modified_gmt":"2013-08-04T13:52:29","slug":"ginger-pork","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=1874","title":{"rendered":"Ginger Pork"},"content":{"rendered":"

\"Ginger<\/a><\/p>\n

Yes, flavour’s important and this dish has it, though textures and variety are the real stars here. It’s got meaty pork (turkey or chicken would be great also), crunchy ginger, crisp carrots and celery, earthy mushrooms, fresh bean sprouts and more.<\/p>\n

The cooking time is under ten minutes, though it does take some time to prep the ingredients. (A mandolin really helps with the ginger.) Don’t think you can pull this recipe off without preparing your mise<\/a> ahead of time. If you think you can prep ingredients while you cook this one, you’re mistaken.<\/p>\n

Time: 45 minutes<\/strong><\/p>\n

Serves: 4<\/strong><\/p>\n

Ingredients:<\/strong><\/p>\n

2 teaspoons extra-virgin coconut oil<\/address>\n
1 pound extra lean ground pork<\/address>\n
3 tablespoon ginger \u2013 julienned<\/address>\n
2 cloves garlic \u2013 finely chopped or grated<\/address>\n
1 small red onion \u2013 finely sliced<\/address>\n
5 ounces brown shemeji mushrooms<\/address>\n
2 carrots \u2013 diced small<\/address>\n
2 stalks celery \u2013 diced small<\/address>\n
4 cups bean sprouts<\/address>\n
2 tablespoons dry sherry<\/address>\n
2 tablespoons soy sauce<\/address>\n
2 tablespoons oyster sauce<\/address>\n
Sugar substitute equivalent to 2 teaspoons sugar<\/address>\n
\u00bc cup cilantro leaves<\/address>\n
\u00a0<\/address>\n

Preparation:<\/strong><\/p>\n

Place a wok on high heat and add the oil.<\/p>\n

When the oil is hot, stir-fry the pork ginger and garlic for two minutes.<\/p>\n

Add the onion and mushrooms, continuing to stir-fry for two more minutes.<\/p>\n

Mix in the remaining ingredients except cilantro and stir-fry for another two minutes.<\/p>\n

Remove from heat, toss in the cilantro and serve.<\/p>\n

Get the PDF and nutrition info<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Yes, flavour’s important and this dish has it, though textures and variety are the real stars here. It’s got meaty pork (turkey or chicken would… <\/p>\n","protected":false},"author":1,"featured_media":1872,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,10],"tags":[],"jetpack_featured_media_url":"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2013\/07\/Ginger-Pork.jpg","_links":{"self":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/1874"}],"collection":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1874"}],"version-history":[{"count":6,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/1874\/revisions"}],"predecessor-version":[{"id":1881,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/1874\/revisions\/1881"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/1872"}],"wp:attachment":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1874"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1874"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1874"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}