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Garlic Pork with Sugar Snap Peas Over Kale Ginger Rice

Roni Noone
Garlic Pork with Sugar Snap Peas Over Kale Ginger Rice is a fast, tasty, simple, mid-week, meal the whole family will love! 
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine Any
Servings 4 servings
Calories 300 kcal

Ingredients
  

Garlic Pork with Sugar Snap Peas

  • 1 lbs boneless pork chops trimmed and cut into strips
  • 1 tablespoon garlic powder
  • Kosher Salt
  • 1 tablespoon corn starch
  • ½ cup of water
  • 1 tablespoon of Soy Sauce
  • 1-2 cups Sugar Snap Peas
  • Kale Ginger Rice see below

Kale Ginger Rice

  • ½ lb Kale Leaves with stems removed and chopped small
  • 1 tablespoon of water
  • 2 cups of cooked brown rice I used the 90 second microwave kind
  • 1 inch chunk of ginger root frozen
  • 2 tablespoon soy sauce

Instructions
 

  • Cut the pork chops in small strips and toss with the garlic powder and salt to coat. Set aside.
    1 lbs boneless pork chops trimmed and cut into strips, 1 tablespoon garlic powder, Kosher Salt, ½ lb Kale Leaves with stems removed and chopped small
  • Heat a large skillet over medium-high heat and spray with non-stick cooking spray. Add the garlic coated pork and brown. Some of the garlic will stick to the bottom of the pan, that’s ok. We will be deglazing to get all that flavor up.
    2 cups of cooked brown rice
  • While the pork is browning whisk the corn starch, water and soy sauce together.
    1 tablespoon corn starch, ½ cup of water, 1 tablespoon of Soy Sauce
  • Once there is no more pink visible on the pork, add the sugar snap peas and cook for 1-2 minutes. Add the corn starch/soy sauce mixture and toss everything scraping the bottom to get all the brown bits. It should immediately start to thicken. If it gets too thick, add a splash of water.
    1-2 cups Sugar Snap Peas
  • Lower everything to a simmer and prepare the Kale ginger rice.
    Kale Ginger Rice
  • To prepare the rice, spray a non-stick skillet with non-sticking cooking spray and pre-heat over medium-high heat. Add the kale and water. This will help it wilt a bit.
  • Once the kale deepens in color and the water evaporates (1-2 minutes) add the rice and mix everything together.
    1 tablespoon of water
  • Grate the frozen ginger root into the skillet and mix in the soy sauce.
    2 tablespoon soy sauce, 1 inch chunk of ginger root frozen
  • Served a scoop of the rice with a scoop of the Garlic Pork with Sugar Snap Peas on top.

Notes

  • We had no leftovers of this meal. The husband went nuts for the pork and ate it all. 
  • I no longer thicken with cornstarch. My new go-to is Besan (chickpea) flour. I find it thickens even better! I use it for all my gravies now. 

Nutrition

Serving: 1/4 of the pork and ¼ of the riceCalories: 300kcalCarbohydrates: 37gProtein: 31gFat: 4gFiber: 4gSugar: 3g
Keyword Garlic Pork, ginger, rice
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