The past few weeks our menu has consisted of pork, turkey meat, fish and chicken. I make sure our fridge and pantry is stocked with coconut oil, chicken broth, coconut aminos (a soy substitute), ginger, garlic, cilantro, avocado’s, almonds, cashews, eggs and tons of veggies. If I have all those on hand I can pretty much make a variety of different dishes and having my pantry and fridge appropriately stocked is key to make cooking through the week so much easier! I found this recipe here and had most of the ingredients, so I made my own version with what we had!
The hubs and I both said that this was for sure a keeper, which is rare around here. We are always trying new things, but it was so delicious and yummy we will be making it again, maybe even this weekend!
6 thinly sliced pieces of pork, trimmed of fat and sliced into thin strips handful of cashews
1 bunch green onions, chopped
1 cup mushrooms, sliced
4-5 stalks celery, sliced
1-2 cups broccoli, chopped into bite-size pieces
1/2 head cabbage, shredded
1 tbsp minced ginger
1 tbsp minced garlic
1 tbsp Olive Oil Balsamic Vinegar 6 tbsp coconut aminos (Paleo version of soy sauce–I bought it at Whole Foods)
Heat a pan over high heat. Add olive oil and a splash of balsamic vinegar. Add pork to pan and cook until meat has browned on all sides, about 4 minutes. Add mushrooms, celery and broccoli; stir for 1 minute or until vegetables begin to release some of their liquid. Add cashews, garlic, ginger, cabbage, and green onions. Toss to combine and then pour in the coconut aminos. Cook for 3 minutes or until cabbage has wilted.