Ground Pork Stir Fry with Collard Greens
Ground Pork Stir Fry with Collard Greens gets bright, lively flavor from a tasty miso ginger sauce. Excellent with a glass of Semillon from L’Ecole No. 41.
- Author: Cooking Chat
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 5 servings 1x
- Category: main
- Method: stir-fry
- Cuisine: Asian
For the stir fry sauce
- 2 ½ tbsp miso paste
- 1 tbsp low-sodium soy sauce
- 2 tbsp water
- 1 tbsp maple syrup
- 1 tbsp light vinegar such as rice or champagne
- 1 tbsp minced ginger
- juice from ¼ of a lime
- dash of gochujang sriracha sauce (optional)
- ½ tsp or more to taste minced jalapeño pepper
- 1 tbsp canola oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 lb ground pork
- 4 cups collard greens, stems removed and leaves thinly sliced
- 1 scallion, chopped
- cooked rice, for serving
- Make the sauce: Whisk together the miso paste, water and soy sauce. Add the remaining sauce ingredients — syrup, vinegar, ginger, jalapeño, lime juice, and optional gochujang sriracha– and whisk to combine. Set aside.
- Start the stir fry: Heat the oil in a wok or large skillet on medium high heat. Add the onion, stir to combine with the oil. Cook about 3 minutes until it begins to soften. Add the bell pepper, and stir fry for another couple of minutes.
- Add the pork to the pan, breaking up with a heavy spoon, and stir to combine with the onions and peppers. Stir frequently for 3 to 5 minutes, until the pork begins turning white on the outside.
- Stir in the collard greens to the skillet or wok. Add the collards in two batches if needed so that they will fit into the pan.
- Add sauce: Stir in most of the sauce, to combine it with the pork and collard greens. Reserve about a tablespoon to add after cooking (make sure this doesn’t touch the meat which hasn’t fully cooked yet). Add the scallions. Stir to combine.
- Finish cooking: After stirring in the sauce, reduce heat to medium low. Cover the skillet or walk, and simmer for 5 to 7 minutes. The pork should be fully cooked through, and the greens tender.
- Serve the pork and collard green stir fry over rice. Enjoy with a good glass of Semillon or other white wine that pairs with Asian cuisine.
- You can vary the vegetables if you like. We have used cabbage instead of the collard greens. You could also swap the collards for other greens, too.
Keywords: ground pork recipes, ground pork stir fry, pork with collard greens, wine pairings for Asian food