Pork Mince and Seasonal Vegetable Stir-fry
A quick and vibrant stir-fry packed with lean pork mince and a medley of fresh August vegetables like zucchini, peppers, corn, and green beans, tossed in a savory, dairy-free sauce.
Ingredients
- Rice vinegar10 ml
- Bell pepper (any color)80 g
- Onion40 g
- Garlic8 g
- Bell pepper (any color)80 g
- Olive oil15 ml
- Rice vinegar10 ml
- Salt0.5 g
- Black pepper0.5 g
- Lean pork mince180 g
- Zucchini100 g
- Green beans80 g
- Fresh corn kernels50 g
- Ginger5 g
- Soy sauce (dairy-free)20 ml
- Dairy-free sweetener (maple syrup or honey)5 ml
- Fresh coriander (optional)5 g
Instructions
- 1Step 1
Prepare the vegetables: Slice the zucchini and bell pepper. Trim the green beans. If using fresh corn on the cob, cut the kernels off. Finely chop the onion. Mince the garlic and ginger.
- 2Step 2
Prepare the sauce by whisking together the soy sauce, rice vinegar, and dairy-free sweetener in a small bowl.
- 3Step 3
Heat the olive oil in a large pan or wok over medium-high heat.
- 4Step 4
Add the pork mince and cook, breaking it up with a spoon, until browned and cooked through. Season with salt and pepper.
- 5Step 5
Push the cooked pork to one side of the pan. Add the chopped onion, garlic, and ginger to the other side and cook for 1-2 minutes until fragrant.
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