NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork loin

0.5 tbsp Avocado oil

1 cup Bok choy

0.5 cup Celery

0.5 cup Bean sprouts

0.5 cup Mushrooms

0.5 cup Yellow onion

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Arrowroot powder

0.25 cup Chicken bone broth

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Slice the pork loin into thin, bite-sized strips and chop all vegetables into uniform pieces.

• 2

  In a small bowl, whisk together the chicken bone broth, coconut aminos, toasted sesame oil, and arrowroot powder to create a smooth sauce slurry.

• 3

  Heat the avocado oil in a large wok or deep skillet over medium-high heat until it begins to shimmer.

• 4

  Add the pork strips to the pan, seasoning with sea salt and black pepper, and sear until browned and fully cooked through.

• 5

  Remove the cooked pork from the pan and set it aside on a clean plate.

• 6

  Add the onion, celery, and mushrooms to the hot pan, sautéing for 3-4 minutes until the vegetables begin to soften and brown slightly.

• 7

  Stir in the minced garlic and grated ginger, cooking for about 30 seconds until the aroma is released.

• 8

  Toss in the bok choy and bean sprouts, stirring for 1-2 minutes until the greens are vibrant and slightly wilted.

• 9

  Return the pork to the pan, pour the sauce mixture over the top, and stir constantly for 1 minute until the sauce thickens into a glossy glaze.