Prep time: 15 minutes
Cook time: 6-9 minutes
2 T. extra virgin olive oil
1½ 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
½ 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: 2 T. toasted sesame seeds, for garnish
- 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 become crisp-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!
Nutritional Information: **
Total Carbs: 6.59g
Net Carbs: 5.39g
*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.