What you'll be getting:

Garlic Ginger Pork with Brown Rice

Per Serving

6 oz pork tenderloin

125 g veggies (broccoli and carrots) 

1/4 c brown rice

1/4 c stir fry sauce (liquid aminos, ginger, brown sugar, chili, oil)

 1 clove garlic

Equipment needed: 1 pot of water for rice, 1 wok or pan for stir fry

The rice tonight is not quick cook brown rice, so it does take a little longer. Start boiling your water, you do not have to measure it, just make sure you have enough so that the rice can boil like pasta. When the water begins to boil, add rice. 

Set a timer for 30 minutes. You do want to start cooking the rest of your dinner until the rice timer goes off. You can leave the pork and veggies out of the refridgerator though as the pork will cook faster if it's not super cold. 

When the timer for your rice goes off, drain and place a lid on the pot. It's important to leave the lid on so that the rice can steam. Set a timer for 12 minutes. 

When your rice is steaming, you can start cooking the stir-fry. Start heating up your pan. When hot, add the pork. 

Next, add the veggies. If you have a lid, you can cover so that the broccoli cooks a little faster, but it is not necessary. 

Cook until the meat is completely cooked through (7-8 minutes) and then add the garlic. I have kept this separated so that you can add as much or as little garlic as you'd like. Don't feel you need to use everything I have provided if you don't care for garlic. 

When the broccoli begins to soften, finish by adding the sauce. 

From start to finish this meal takes roughly 45 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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