This one included a great mix to our regular monthly rotation. If you’re on a ketogenic diet) or boneless chicken, you can switch out an excellent flank steak (simply be sure to upgrade the macros. We’ve done it in 3 methods and we value them all similarly. Vegetarians might totally get rid of meat and enjoy this meal. {If you’re on a ketogenic diet, serve it over cauliflower in rice.|Serve it over cauliflower in rice if you’re on a ketogenic

image with the printed recipe below in a blog post

.} Go for rice if you’re not on a low-carb

! It is likewise VERY filling as is.

Preparation time: 15 minutes

  • Cooking time: 6-9 minutes
  • Servings: 6
  • Ingredients:
  • 2 tablespoons additional virgin olive oil
  • 1 1/2 pounds. pork shoulder, very finely sliced
  • 1 medium red pepper, very finely sliced
  • 1 green onion, very finely sliced
  • 1 tonne fresh ginger, carefully sliced
  • 1/3 c. raw cashews
  • 1/2 lot garlic powder
  • Sea salt and black pepper, to taste
  • 1 lot of child bok choy, leaves apart

3 tablespoons of toasted sesame oil

  • 2 T. tamari or coconut aminos *
  • Optional: 2 T. toasted sesame seeds, for garnish
  • Directions:
  • Heat olive oil in a wok or big high-sided frying pan over medium-high heat. Include the pork and cook, stirring periodically, till the pork is golden brown on all sides, about 3-4 minutes.

Add the bell pepper, green onion, ginger, cashews and garlic powder. Season with salt and black pepper to taste. Sauté the veggies till they are crisp, about 2-3 minutes.

Add the bok choy, sesame oil and tamari. Continue to sauté till the bok choy wilts and the other components are covered, about 1 to 2 minutes.

Remove from the heat and transfer to specific serving plates. Garnish with toasted sesame seeds, if preferred, and serve instantly. Delight in!

Nutritional info: **

Carbohydrates/ part:

Total carbs: 6.59 g
Fiber: 1.20 g

Net carbohydrates: 5.39 g

Calorie circulation:

Protein: 27%

Fat: 68%

Carbohydrates: 5%

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