Ginger Pork with Cucumber and Herbs
- 66 green onions, finely chopped
- 3tablespoons3tablespoons reduced-sodium soy sauce
- 2teaspoons2teaspoons packed brown sugar
- 1/2teaspoon1/2teaspoon crushed red pepper
- 1tablespoon1tablespoon vegetable oil
- 1tablespoon1tablespoon minced fresh ginger
- 11garlic clove, minced
- 1pound1pound ground pork
- 1medium1medium cucumber, peeled and cut into 1/2-inch cubes
- 1/2cup1/2cup herb leaves such as mint, cilantro, Thai basil, and/or basil
- Hot cooked brown rice
- Lime wedges and/or Sriracha sauce (optional)
In a medium bowl, stir together half the green onions, the soy sauce, sugar, and crushed red pepper. In a large skillet heat oil over medium-high heat; add ginger and garlic and cook until fragrant, about 30 seconds. Stir pork into the garlic and ginger, and then press flat to make one large patty. Cook 3 to 4 minutes without stirring. When pork is browned and crisp on bottom, break up the patty and stir in the soy sauce mixture, reserving the bowl. Stir until pork is completely cooked and crumbled, 2 to 3 minutes more.
In the reserved bowl, combine the remaining green onions, cucumber, and herbs. Spoon pork mixture over rice and top with cucumber salad. Serve with lime wedges and/or Sriracha sauce, if desired.