Ground Pork And Napa Cabbage Stir Fry
I hope everyone is having a fantastic start to the new year!
The recipe I'm sharing today is perfect for quick weeknight dinners and prepping in large batches for your weekly meal prep. Stir frys are the perfect way to use up ingredients in the fridge too!
These flavors together are some of my most favorite on the pallete. Don't skip
the sesame oil! It truly makes the dish.
This stir fry would be amazing over some gluten free noodles, zoodles, or rice of course.
1 lb lean ground pork6-8 Napa cabbage leaves
1 1/2 cups chopped fresh green beans
1/4 medium white onion
1/3 red bell pepper, could use any pepper here
2 TBSP cooking oil, I used grapeseed
1 1/2 tsp sesame seed oil
2 TBSP rice wine vinegar
2 TBSP coconut aminos, use Tamara if Whole30
Salt and pepper
1. Bring a small pot of water to a boil. In the meantime, chop the ends off the green beans, slice the onion and bell pepper thinly, and chop up the cabbage into big square chunks.
2. When the water is boiling, gently add in the green beans. Boil for two minutes, drain, and into a bowl of ice water to stop the cooking. Then drain again.
3. Heat up oil of choice in a a large sautée pan on medium heat.
4. After a few minutes, add in ground pork and onions. Sautée until pork is cooked through, breaking up the pork with a spoon, about 4-6 minutes.
5. Then, add in the cabbage and sesame oil. Stir for a couple of minutes. I like doing it this way so that the cabbage soaks up some of the sesame oil. It's delish! I add in more cabbage at the end for a little crunch.
6. Now add in the vinegar and aminos. Stir. Add in the green beans and bell peppers. Stir for a few minutes to let the flavors come together, and serve!