Thursday, January 21, 2010
Stretching our meat budget
Pork Fried Rice
America’s Healthy Cooking Copyright 2004
1 tablespoon vegetable oil
1 clove garlic, minced or pressed
½ teaspoon minced fresh ginger
½ cup thinly sliced green onions
4 ounces lean ground pork I used about a half of a pound
8 fresh shiitake mushrooms, stems removed and caps thinly sliced I used canned mushrooms
½ cup frozen peas
½ cup frozen corn kernels, thawed and drained
½ cup fat-free reduced sodium chicken broth
2 tablespoons reduced sodium soy sauce
3 cups cooked, cooled long grain white rice
Heat oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, add garlic, ginger and onions; then crumble in pork. Stir-fry until pork is browned (about 5 minutes).
Add mushrooms, peas, corn, and ¼ cup of the broth to pan; stir-fry until liquid has evaporated. Add remaining ¼ cup broth; then stir in soy sauce and rice. Stir-fry until rice is heated through.
Makes 6 servings: 234 calories, 8g protein, 35g carbs, 7g fat, 14mg chol, 282 mg sodium
I picked up some ground pork which had been marked down but it still wasn't cheap. There was very little fat in it but I still don't understand why it's so much more expensive than ground beef. Fortunately this recipes stretches it a long way - rarely do I make a main dish with only a half pound of meat. The recipe only calls for a quarter of a pound but I increased it.
This wasn't spectacular but it was serviceable. I added more soy sauce and a dash of sugar since it seemed a bit bland but I probably used more rice than the recipe called for (I didn't measure it). It went over rather well so I'm definitely not saying that it wasn't good, it just didn't knock my socks off.
Why do short weeks always seem so long? I can't believe that it's not Friday yet.
Question of the Day: Do you ever buy ground pork? I rarely ever buy it. It's hard to find and when I can find it, it's expensive.