Pork and Cabbage Stir Fry
1 lb pork steak, chops or loin, sliced thin
3 Tablespoons gluten-free soy sauce or soy-free coconut "soy" sauce
2 Tablespoons oil or lard, divided
1/2 head of cabbage, shredded
4-5 medium carrots, julienned
2 heads baby bok choy
1 green onion
2-3 cloves garlic, minced
2 tsp freshly grated ginger
salt and pepper
1. Place sliced pork in a shallow dish or zip-top bag. Pour soy sauce over meat and allow to marinate while preparing remaining ingredients.
2. For bok choy, separate the leaves from the stems. Chop the stems into 1/4-inch pieces and set aside with shredded cabbage. Chop leaves into 1 to 1 1/2-inch pieces and set aside. In a small bowl, combine green onion, garlic and grated ginger with a fork and set aside.
3. Heat 1 Tablespoon of oil or lard in a large non-stick skillet or wok. Remove pork from marinade with tongs and place into the skillet. Stir fry until pork is cooked through (be careful not to overcook, though), about 5 minutes. Using tongs, remove pork from skillet and set aside. Pour any remaining liquid in the skillet into a small bowl and set aside.
4. Heat remaining 1 Tablespoon oil/lard in the skillet. Add cabbage, carrots and bok choy stems; stir fry until vegetables are just tender, about 3-5 minutes. Stir in bok choy leaves and green onion/garlic mixture, cooking until leaves turn bright green and are slightly wilted. Add pork back to the skillet, stirring to combine all ingredients. If mixture is dry, pour in reserved liquid, 1 tablespoon at a time until you reach your desired consistency. Remove skillet from heat. Salt and pepper to taste. Serve alone, with rice or with cauliflower rice.
3 Tablespoons gluten-free soy sauce or soy-free coconut "soy" sauce
2 Tablespoons oil or lard, divided
1/2 head of cabbage, shredded
4-5 medium carrots, julienned
2 heads baby bok choy
1 green onion
2-3 cloves garlic, minced
2 tsp freshly grated ginger
salt and pepper
1. Place sliced pork in a shallow dish or zip-top bag. Pour soy sauce over meat and allow to marinate while preparing remaining ingredients.
2. For bok choy, separate the leaves from the stems. Chop the stems into 1/4-inch pieces and set aside with shredded cabbage. Chop leaves into 1 to 1 1/2-inch pieces and set aside. In a small bowl, combine green onion, garlic and grated ginger with a fork and set aside.
3. Heat 1 Tablespoon of oil or lard in a large non-stick skillet or wok. Remove pork from marinade with tongs and place into the skillet. Stir fry until pork is cooked through (be careful not to overcook, though), about 5 minutes. Using tongs, remove pork from skillet and set aside. Pour any remaining liquid in the skillet into a small bowl and set aside.
4. Heat remaining 1 Tablespoon oil/lard in the skillet. Add cabbage, carrots and bok choy stems; stir fry until vegetables are just tender, about 3-5 minutes. Stir in bok choy leaves and green onion/garlic mixture, cooking until leaves turn bright green and are slightly wilted. Add pork back to the skillet, stirring to combine all ingredients. If mixture is dry, pour in reserved liquid, 1 tablespoon at a time until you reach your desired consistency. Remove skillet from heat. Salt and pepper to taste. Serve alone, with rice or with cauliflower rice.