Chinese Pork And Rice Casserole - cooking recipe

Ingredients

4 quarter size slices (1/4-inch thick) fresh ginger (unpeeled)
3 cloves garlic
4 scallions
2 medium carrots
4 c. chopped Chinese or nappa cabbage
3/4 lb. lean ground pork
1 c. raw rice
1/2 lb. small mushrooms
1 c. beef broth
1 c. water
2 Tbsp. reduced-sodium or regular soy sauce
2 Tbsp. chopped parsley
2 Tbsp. Oriental sesame oil

Preparation

In a food processor, finely chop ginger and garlic.
Add scallions; coarsely chop.
Remove from the processor; set aside. In the same processor work bowl, coarsely chop the carrots; remove and set aside.
Add the Chinese cabbage; coarsely chop.
In a large skillet, warm 1 tablespoon of the sesame oil over medium-high heat until hot but not smoking.
Add the ginger, garlic, scallions and ground pork; stir-fry, breaking up the meat, until the pork is no longer pink, about 5 minutes.