NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground pork (93% lean)

2 cups Green cabbage

0.5 cup Carrots

2 cloves Garlic

1 tsp Fresh ginger

2 tbsp Coconut aminos

0.5 tsp Toasted sesame oil

1 tbsp Rice vinegar

2 stalks Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

0 tsp Avocado oil

PREPARATION

• 1

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

• 2

  Add the ground pork, sea salt, and black pepper to the skillet, breaking the meat into small crumbles with a spatula until browned.

• 3

  Stir in the minced garlic and grated ginger, sautéing for about 1 minute until the aromatics are fragrant.

• 4

  Add the shredded cabbage and carrots to the pan, tossing frequently for 3 to 4 minutes until the vegetables are tender yet still retain a slight crunch.

• 5

  In a small bowl, whisk together the coconut aminos, toasted sesame oil, and rice vinegar.

• 6

  Pour the sauce over the pork and vegetable mixture, stirring constantly for 1 minute to ensure everything is well-coated and heated through.

• 7

  Remove from heat and garnish with thinly sliced green onions before serving.