“Cashew Pork Stir-Fry”

Asian dishes are time-tested, fresh, light, practical and always well-received by family & guests. So, let’s do this!

Ingredients: (serves: 4-6)

RECIPE:
2/3 cup low-sodium, organic vegetable broth
2 Tbsp. organic arrowroot
4 Tbsp. organic coconut aminos
1 lb. organic, pork tenderloin, cut into pieces
1 Tbsp. avocado oil
2 cups small, organic white mushrooms
1 cup organic, cut green onions
¼ tsp. ground, organic ginger
4 gloves garlic, minced
1 organic, orange bell pepper, cut into pieces
1/2+ cup cashews

Combine chicken broth with 1 Tbsp. arrowroot, and 3 Tbsp. coconut aminos in small bowl, set aside

Combine pork, remaining 1 Tbsp. arrowroot, and 1 remaining coconut aminos in a bowl and toss well to coat. Heat 2 tsp. oil in a large ceramic skillet over medium-high heat. Add pork, sauté 4 minutes or until browned. Remove from pan.

Add remaining oil to pan. Add mushrooms and onions, sauté 2 minutes. Stir in ginger and garlic, sauté 30 seconds. Add bell pepper to pan, sauté 1 minute. Add reserved broth mixture & pork to pan. Bring to a boil, cook 1 minute or until thick, stirring constantly. Stir in cashews. Serve over hot cauliflower rice.

YOUR HEALTH PLATE COACH – Rita