NUTRITION

SERVINGS

INGREDIENTS

5 oz Ground pork

0.5 cup Brown rice

0.5 cup Edamame

1 cup Green cabbage

0.5 cup Carrots

0.25 tbsp Avocado oil

2 clove Garlic

1 tbsp Fresh ginger

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Sriracha sauce

0.25 tsp Toasted sesame oil

2 stalk Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Heat the avocado oil in a large skillet over medium-high heat until shimmering.

• 2

  Add the ground pork, sea salt, and black pepper, using a wooden spoon to break the meat into small crumbles until browned and cooked through.

• 3

  Stir in the minced garlic and grated ginger, cooking for about 60 seconds until the aroma is released.

• 4

  Toss in the shredded cabbage, shredded carrots, and shelled edamame, sautéing for 4-5 minutes until the vegetables soften slightly.

• 5

  In a small glass bowl, whisk together the coconut aminos, rice vinegar, and sriracha sauce to create the spicy tangy glaze.

• 6

  Pour the sauce over the skillet mixture, stirring constantly for 2 minutes to allow the flavors to meld and the sauce to coat the ingredients.

• 7

  Remove the skillet from the heat and stir in the toasted sesame oil for a nutty, aromatic finish.

• 8

  Divide the warm cooked brown rice into bowls, top with the pork and vegetable mixture, and garnish with sliced green onions.