Pork With Ginger and Cashews Stir-Fry




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!

My Version…

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.



Italian sausage with grapes and broccoli

Yes, this sounds like a strange combination, but I wanted to try it for a few reasons.  First, it was the only paleo-ish recipe in the recent Cooking Light.  Second, if I add fruit into any dish, my kids think it is a special treat.  And finally, I think it is just fun to try new recipes.  Our whole family liked this combination much more that we thought, and will be adding it to the permanent recipe book.

Italian Sausage with Broccoli and Grapes:

(adapted from Cooking Light)

What it took for 2 adults and 2 kids:

*2 Tbs. oil/fat of choice, divided
* 1 lb broccoli, cut into 2-inch pieces
* 3 Italian sausage links, casings removed
* 3 cups green grapes, halved
* 1/2 red onion, thinly sliced
* 2 cloves garlic, minced
* 1/4th cup white wine (or water)
* 1 tsp red wine vinegar
* coarse salt and freshly ground pepper

Heat 1 Tbs. oil in a medium skillet over medium high. Add the broccoli and saute until crisp-tender, 3 minutes. Throw in a little pinch of salt and pepper. Remove from pan and cover to keep warm in a bowl.

Back in the skillet add the sausage. Break up with a wooden spoon and saute until browned all over. If you need to add a smidge more oil, that’s fine. Toss in the grapes and another pinch of salt and pepper, cook 2 more minutes. Remove from skillet and add to the broccoli bowl.

Back in the skillet, add the last Tbs. oil. Toss in the onions and cook until they start to soften, 2 minutes. Add the garlic and cook until fragrant. Add the wine and cook 2 minutes, until most liquid has evaporated. Then add the broccolini and sausage mixture back to the skillet. Toss in the vinegar and salt and pepper to taste.