| Prep Time | 15 minutes |
| Cook Time | 6-9 minutes |
| Servings |
people
|
Ingredients
- 2 T. Extra virgin olive oil
- 1 1/2 lbs. pork shoulder, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1 green onion, thinly sliced
- 1 t. fresh ginger, finely minced
- 1/3 c. raw cashews
- 1/2 t. garlic powder
- Sea salt and black pepper, to taste
- 1 bunch baby Bok choy, leaves separated
- 3 T. toasted sesame oil
- 2 T. tamari or coconut aminos*
Optional
Ingredients
Optional
|
|
Instructions
- Heat the olive oil in a wok or a large frying pan with high sides over medium-high heat. Add the pork and cook, stirring occasionally, until the pork is nicely browned on all sides, around 3-4 minutes.
- Add bell pepper, green onion, ginger, cashews and garlic powder. Season with salt and black pepper, to taste. Stir fry the veggies until they becomecrisp-tender, around 2-3 minutes.
- Add the bok choy, sesame oil, and tamari. Continue to stir fry until the bok choy wilts and the other ingredients are coated, approximately 1-2 minutes.
- Remove from heat and transfer to individual serving plates. Garnish with toasted sesame seeds, if desired, and serve immediately. Enjoy!
Recipe Notes
Nutritional Information: **
Carbs/Serving:
Total Carbs: 6.59g
Fiber: 1.20g
Net Carbs: 5.39g
Calorie Breakdown:
Protein: 27%
Fat: 68%
Carbohydrates: 5%
*Nutritional information for this recipe is based on using tamari, rather than coconut aminos.
**Source: HappyForks.com recipe analyzer.
Nutritional information provided for entertainment purposes only and is not to be construed as medical advice.
