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Home Cranberry Apple With Toast

Pork-veggie-rice Dinner My Way Recipe

Ingredients

How to make it

  • Cook the brown rice in 2.5 cups boiling water. Set aside until cool. Refrigerate. Cut the pork into small cubes ( bite sized). Make a marinade with the soy sauce, lime juice, garlic and ginger. Add the sliced onions and pork and mix well. Cover and refrigerate. This can be done several hours or a day ahead. Prepare the vegetables (clean and cut them). About 1/2 hour before serving, begin cooking the pork in a large skillet or wok. Do not discard the marinade. Stir fry the pork and onions, add the mushrooms. Continue cooking until pork is cooked through. Remove the pork from the pan to an oven proof dish. Leave some of the onions and mushrooms in the pan. Set the pork in a warm oven. Pour marinade into the skillet or wok with the onion and mushrooms and bring to a boil. Add the rice (you won't need all of the rice you have cooked. Add only as much as you want.) Cook until the rice is coated and the marinade is mostly absorbed and the rice is hot. Add it to the dish with the pork. Let it sit in the oven to keep warm while cooking vegetables. In the skillet or wok, add about 1/2 cup water. Bring to boil and then add the vegetables. Cover to steam until almost cooked. Drain any excess water and stir fry the vegetables, adding a bit of soy sauce.
  • Arrange cooked vegetables, the pork and rice on a serving dish.

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The Cook

Hinchess Martinsville, Indiana

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