Ginger and Scallion Pork Stir Fry
You can never have too many main course recipes, so give Ginger and Scallion Pork Stir Fry a try. This recipe makes 4 servings with 469 calories, 46g of protein, and 24g of fat each. For $3.72 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. 44 people were impressed by this recipe. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by The Healthy Foodie. Head to the store and pick up green onions, date, coconut aminos, and a few other things to make it today. With a spoonacular score of 95%, this dish is tremendous. Similar recipes include Ginger Scallion Beef Stir Fry, Stir-Fry Pork with Ginger, and Ginger Pork Stir-Fry.
Servings: 4
Ingredients:
1/4 cup avocado oil
2-3 birds eye chili peppers, finely chopped
1 tbsp coconut aminos
2 tbsp date paste
1 tbsp Red Boat fish sauce
2-3 tablespoons fresh ginger, minced
2 garlic cloves, minced
6 green onions, cut into 3-4 pieces
1 large napa cabbage, chopped
1 tsp freshly cracked black pepper
1 tsp Himalayan salt
800g (1.75lb) pork meat, cut into thin strips*
1 tbsp toasted sesame oil
1 tbsp toasted sesame seeds
1/4 cup unseasoned rice vinegar.jpg)
Equipment:
measuring cup
mixing bowl
ziploc bags
frying pan
bowl
wok
Cooking instruction summary:
In a large measuring cup or mixing bowl (preferably one thats equipped with a spout) add all the ingredients listed under marinade and mix until well combined. Place your meat strips into a large non-reactive bowl or resealable plastic bag and pour the marinade right over it. Toss with a spoon until the meat is completely coated and if time permits, cover and place in the refrigerator to marinate for at least 6 hours or better yet, overnight.Preheat a wok or other large skillet that can handle some serious heat over the highest possible heat. When your wok is blistering hot, add the meat and marinade to it and cook until the meat is no longer pink, about 4 to 5 minutes. Add the green onions and continue cooking for about 30 seconds, just to soften up the scallions a little bit. Reserve to a bowl and put the wok back over the heat source. Throw in the cabbage, sprinkle with a little bit of salt if desired, and cook quickly for about one minute, until barely wilted. Transfer the meat and scallions back into the wok, sprinkle with toasted sesame seeds and chopped birds eye peppers and serve.
Step by step:
1. In a large measuring cup or mixing bowl (preferably one thats equipped with a spout) add all the ingredients listed under marinade and mix until well combined.
2. Place your meat strips into a large non-reactive bowl or resealable plastic bag and pour the marinade right over it. Toss with a spoon until the meat is completely coated and if time permits, cover and place in the refrigerator to marinate for at least 6 hours or better yet, overnight.Preheat a wok or other large skillet that can handle some serious heat over the highest possible heat. When your wok is blistering hot, add the meat and marinade to it and cook until the meat is no longer pink, about 4 to 5 minutes.
3. Add the green onions and continue cooking for about 30 seconds, just to soften up the scallions a little bit. Reserve to a bowl and put the wok back over the heat source. Throw in the cabbage, sprinkle with a little bit of salt if desired, and cook quickly for about one minute, until barely wilted.
4. Transfer the meat and scallions back into the wok, sprinkle with toasted sesame seeds and chopped birds eye peppers and serve.
Nutrition Information:
covered percent of daily need
