PORK & VEGGIE STIR FRY

PORK & VEGGIE STIR FRY



Pork Marinade

1 lb. boneless pork chops, cut into bite size chunks
1/4 cup gluten-free soy sauce (can substitute coconut aminos)
1/4 cup Mirin rice cooking wine (can substitute coconut vinegar)
3 cloves garlic, crushed
1 tablespoon, crushed ginger
1/2 small onion, minced
4 – 1inch. pieces of lemon grass, put through the food processor
sea salt + pepper

Mix all ingredients and pour over pork. Marinate for 1 hour to overnight.


Stir-Fry

Marinated pork
2 tablespoons coconut oil
1 red bell pepper, sliced
1/2 white onion, sliced
1 head of broccoli, chopped into florets
2 carrots, sliced
3 cloves garlic, crushed
1 tablespoon, crushed ginger
1/4 cup gluten-free soy sauce or coconut aminos
Fresh parsley and sesame seeds for garnish.


1- Heat 1 tablespoon of coconut oil in a large skillet or wok and saute pork until cooked through (no longer pink). Move pork to a bowl.
2- Add additional tablespoon of coconut oil, if needed.
3- Saute onions for a few minutes. Then add garlic and ginger and saute for an additional 1-2 minutes. Stir in the rest of the vegetable and saute until vegetables start to get tender, but still have some crispiness to them.
4- Add gluten-free soy sauce or coconut aminos, as well as cooked pork back in the mixture.
5- Mix all together and simmer for an additional 3-5 minutes.
6- Garnish with sesame seeds & fresh parsley.

source: rubiesandradishes