| Ingredient |
Amount |
Calories |
| Coriander (Cilantro) Leaves |
17g |
4kcal |
| Cucumber |
161g |
26kcal |
| Rice white long-grain raw |
185g |
675kcal |
| Pork ground 96% lean 4% fat raw |
453.59g |
549kcal |
| Brown sugar |
4.17g |
16kcal |
| Ginger root |
15.15g |
12kcal |
| Garlic |
6g |
9kcal |
| Onions, spring or scallions (includes tops and bulb), raw |
30g |
10kcal |
| Peppermint fresh |
15g |
11kcal |
| Soy sauce made from soy and wheat (shoyu), low sodium |
33.1g |
19kcal |
| Peppers, hot chili, red, raw |
25g |
10kcal |
| Rapeseed oil (Canola oil) |
14g |
124kcal |
| Lime juice |
61.36g |
15kcal |
Recipe Instructions:
Ingredients
1 c. long-grain white rice
1 tbsp. canola oil
1 lb. ground pork
2 cloves garlic, finely chopped
1 small red chili (seeded if desired), finely chopped
2 tbsp. plus 1/2 tablespoon grated fresh ginger
2 tbsp. low-sodium soy sauce
4 tbsp. fresh lime juice
1 tsp. brown sugar
1 English cucumber, thinly sliced
2 scallions, thinly sliced
1 c. fresh cilantro
1/2 c. fresh mint
Directions
Step 1
Brown ground pork in cast-iron skillet in canola oil, 7 minutes. Toss with garlic, red chile, and 2 tablespoons grated fresh ginger. Remove from heat and toss with 2 tablespoons lime juice and 1 tablespoon low-sodium soy sauce (adding 1/4 cup water if dry).
Step 2
Whisk 2 tablespoons lime juice, 1 tablespoons low-sodium soy sauce, 1/2 tablespoon grated ginger and brown sugar. Toss with cucumber and scallions; fold with cilantro and mint. Serve with pork over rice.
