A keto-friendly, low carb dinner!
Prep time: 15 minutes Cook time: 6-9 minutes
2 T. extra virgin olive oil 1½ lbs. pork shoulder, thinly sliced 1 medium red bell pepper, thinly sliced 1 green onion, thinly sliced 1 t. fresh ginger, finely minced 1/3 c. raw cashews ½ t. garlic powder
Sea salt and black pepper, to taste
1 bunch baby Bok choy, leaves separated 3 T. toasted sesame oil 2 T. tamari or coconut aminos* Optional: 2 T. toasted sesame seeds, for garnish
1. Heat the olive oil in a wok or a large frying pan with high sides over medium-high heat. Add the pork and cook, stirring occasionally, until the pork is nicely browned on all sides, around 3-4 minutes.
2. Add bell pepper, green onion, ginger, cashews and garlic powder. Season with salt and black pepper, to taste. Stir fry the veggies until they become crisp-tender, around 2-3 minutes.
3. Add the bok choy, sesame oil, and tamari. Continue to stir fry until the bok choy wilts and the other ingredients are coated, approximately 1-2 minutes. 4. Remove from heat and transfer to individual serving plates. Garnish with toasted sesame seeds, if desired, and serve immediately.
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