Pork & Cabbage Stir Fry

Rebeka Bergin Rebeka Bergin

    Heat ½ a tablespoon of Coconut Oil in a wok or skillet on medium-high heat, then add the sliced Pork. Fry the pork for 3-4 minutes, until just browned, then remove it from the wok. Heat the other ½ tablespoon of Coconut Oil and then add the Garlic and** Ginger**. Sauté for 30 seconds, then add the Mushrooms and Green Cabbage. Stir fry for 2 minutes, before pouring in the Soy Sauce and adding the Pork back to the pan. Stir fry for another 3 minutes.

    Remove the wok from the heat and stir in the Sesame Oil and Scallion/Green Onion. To serve, sprinkle with Sesame Seeds.

    This stir fry goes well with rice and noodles, or if you’re on a Keto diet, cauliflower rice is an ideal low-carb choice!

    *Chicken breast or tofu are simple substitutes for pork in this recipe, and if you’re gluten intolerant, simply swap soy sauce for tamari.

Article ID,18429182009,Servings,1,Paper Link,https://paper.dropbox.com/doc/Pork-Cabbage-Stir-Fry--AbdXpB4fuco0mBIbuJ3zKR7kAg-l9ZkzJiHTJs94ewY2Yriq

Pork Tenderloin*,100g,sliced
Button Mushrooms,1 Cup,sliced
Coconut Oil,1 Tablespoon
Garlic,2 Cloves,minced
Ginger,½ Teaspoon,minced
Scallion/Green Onion,1,sliced
Green Cabbage ,1 Cup,chopped
Soy Sauce*,1 Tablespoon
Seasame Oil,½ Tablespoon
Sesame Seeds,½ Tablespoon
Rebeka Bergin

Rebeka Bergin

Rebeka Bergin is the founder of Nomad Noms. A digital nomad finding ways to stay happy and healthy while traveling around the world, her hobbies include cooking, eating out, discovering new cuisines, watching horror flicks and reading fantasy novels.