Pork & Cabbage Stir Fry
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.
Got feedback? Let us know!