A very quick stir fry with a slightly sweetened sauce. It’s best served over rice; white or brown rice are equally delicious. Get rice cooking before starting the stir fry, and this meal comes together in just 30 minutes!
1 cup rice 2 ½ cups water 3 teaspoons olive oil, divided 1 green pepper, cored, seeded and sliced thin 1 red pepper, cored, seeded and sliced thin 3 cloves garlic, minced 2 tablespoons minced ginger 4 green onions, cleaned and chopped 1 ½ pounds ground pork 4 tablespoons Soy sauce 2 tablespoons honey
Bring water to a boil in a sauce pan, add rice and bring to a simmer, cover and reduce heat to low, let cook until water absorbed and rice is tender about 30 minutes. Keep covered until ready to serve. (Brown rice will take about 45 minutes to cook)
Heat 2 teaspoons of olive oil in a large skillet over medium heat, add peppers and cook until slightly tender and just beginning to brown, 4 or 5 minutes, stirring constantly. Stir in green onions and cook for 1 minute long. Remove from pan and set aside.
Add the remaining teaspoon of olive oil to pan, add garlic and ginger, stir until fragrant, about 30 seconds. Increase heat to medium high, add pork, breaking up as stirring, cook until meat is browned and all pink is gone, about 5 minutes. Return peppers to pan, along with soy sauce and honey, scraping up any browned bits, toss until meat and vegetables are coated. Serve immediately over fresh steamed rice.