This recipe was inspired by the beef & mixed veggie stir-fry in Practical Paleo. One great thing about cookbooks is that as great as they can be for recipes, they’re often times an even better jumping off point! Enjoy!
Pork & Mixed Veggie Stir-fry
Ingredients:
- 1 lb pork chops
- 2 tbsp coconut oil
- 1 cup red onion, julienned
- 1 cup broccoli, chopped
- 1 cup string beans, ends trimmed
- 1 cup bell peppers, julienned
(* you can also choose 4 total cups of whatever veggies you would like!)
- 1 tbsp sesame seeds, raw or toasted
- 2 tbsp green onions/scallions chopped
- 1/4 cup water chestnuts, sliced
- 2 tbsp coconut aminos
- 2 tbsp warm water
- 2 cloves garlic, finely chopped or grated
- 1/4-1/2 tsp ginger, finely chopped or grated
Instructions:
- Spread the pork chop across a large cutting board, and cut into sections that are approximately 4 inches long, cutting with the grain of the meat. Next, cut against the grain to slice each section into 1/4 inch strips.
- Over medium-high heat, let the skillet get hot and melt the coconut oil. Place the pork in the skillet and allow it to brown on both sides, approximately 1-2 minutes per side. Remove the pork from the skillet and set aside.
- Place the red onions, broccoli, string beans, and bell peppers (or whatever veggies you decide to use) in the pan. Cook for about 5 minutes of until fork tender.
- While the vegetables cook, combine the coconut aminos, warm water, grated garlic & grated ginger and mix well.
- Add the meat back the pan, followed by the sauce, heat through for about 2 minutes.
- Plate the stir-fry, and top with sesame seeds, green onions, and water chestnuts.
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