Garlic Pork and Cabbage Stir-Fry with Steamed Rice

Ingredients

• 12 oz oz pork loin
• 1 cup jasmine rice
• 3 tbsp coconut aminos
• 1 tbsp rice vinegar
• 2 tbsp avocado oil
• 1 tbsp grated fresh ginger
• 4 cloves minced garlic
• 4 cups shredded green cabbage
• 1 large julienned carrot
• 3 sliced green onions
• 1 sliced fresh red chilies(optional)
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 tbsp potato starch
• 1 tsp honey

Instructions

1. 1

   Rinse the jasmine rice and cook it with 1.5 cups water and a pinch of salt according to package directions; keep covered.

2. 2

   Slice the pork loin into thin strips and toss with potato starch, salt, and pepper until evenly coated.

3. 3

   Whisk together coconut aminos, rice vinegar, and honey in a small bowl to make the glaze.

4. 4

   Heat 1 tbsp avocado oil in a large skillet or wok over high heat. Sear the pork strips in a single layer for 2-3 minutes until browned, then remove and set aside.

5. 5

   Add the remaining avocado oil, then the garlic, ginger, and fresh red chilies; stir-fry for 30 seconds until fragrant.

6. 6

   Add the cabbage and carrot and stir-fry for 3-4 minutes until crisp-tender.

7. 7

   Return the pork to the pan, pour in the glaze, and toss for 1-2 minutes until everything is glossy and cooked through.

8. 8

   Fluff the rice, divide between two bowls, top with the pork and cabbage mixture, and scatter green onions over the top.