Vegetables With Ground Pork Recipe

Prepare aromatics

Peel and finely chop enough yellow onion to equal 1/2 cup. Mince 3 garlic cloves and grate about 1 teaspoon of fresh ginger. Slice 1 tablespoon of the green onions thinly and set aside (white parts go to pork mixture).

In a medium bowl, combine 1 lb ground pork with 1/2 cup chopped onion, minced garlic, grated ginger, 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1 tsp cornstarch, 1/2 tsp black pepper and 1/2 tsp salt. Mix until evenly combined but don't overwork the meat.

Prepare all vegetables: cut broccoli into bite-size florets (about 2 cups), peel and thinly slice 1 cup carrots on a bias, core and slice 1 cup bell pepper, trim and remove strings from 1 cup snow peas, halve 1/2 cup baby corn if using. Separate white and green parts of the sliced green onions; reserve green parts for garnish.

Blanch firmer vegetables if desired: bring a pot of water to a boil, add broccoli and carrots for 1 minute, then transfer to an ice bath to stop cooking. This step speeds final cooking and ensures bright color, but you can also stir-fry them directly for a bit longer.

In a small bowl combine 1/2 cup stock (or water), 1 tsp rice vinegar, 1 tsp brown sugar (or honey), and 1/4 tsp red pepper flakes if using. In a separate tiny bowl, mix 1 tsp cornstarch with 1 tbsp water to make a slurry.

Heat a large wok or heavy skillet over medium-high heat. Add 1 tbsp vegetable oil. When shimmering, add the pork mixture, spreading it into an even layer. Let it sear without moving for 1 minute to develop color, then break it up with a spatula and cook until mostly browned and cooked through, about 4–5 minutes. Remove pork from the pan with a slotted spoon to a bowl, leaving any rendered fat in the pan. If the pan is very dry, add the remaining 1 tbsp vegetable oil.

Add the white parts of the green onions and the bell pepper to the hot pan. Stir-fry 30 seconds, then add carrots, snow peas and baby corn (or blanched broccoli). Stir-fry until vegetables are crisp-tender, about 2–3 minutes. Add the broccoli (if blanched, just warm through) and stir to combine.

Return the cooked pork and any accumulated juices to the pan. Pour the prepared sauce (stock + vinegar + sugar) over the mixture and stir to combine. Bring to a simmer for about 30 seconds.

Stir the cornstarch slurry once more and drizzle into the pan while stirring. Cook for another 30–60 seconds until the sauce thickens and coats the pork and vegetables. Taste and adjust seasoning with a pinch more salt or a splash of soy sauce if needed.

Turn off heat, stir in 1 tsp sesame oil, and sprinkle the reserved sliced green onion tops over the dish. Serve immediately.