Japanese-Style Egg-Free Pork & Cabbage Breakfast Stir-Fry

Ingredients

• 450 g pork ground or thin-sliced pork
• 500 g green cabbage
• 250 g mushrooms
• 3 cloves garlic
• 1 tbsp ginger
• 2 tbsp olive oil
• 2 tbsp rice vinegar
• 0.5 cup chicken broth (no wheat)
• 1 tbsp brown sugar (or monk fruit sweetener)(optional)
• 0.75 tsp salt
• 0.5 tsp black pepper
• 2 stalks green onion(optional)

Instructions

1. 1

   Shred cabbage; slice mushrooms; mince garlic and ginger.

2. 2

   Heat olive oil in a skillet over medium-high. Add pork and cook until browned, 8–10 minutes.

3. 3

   Add garlic and ginger; cook 30 seconds.

4. 4

   Add cabbage and mushrooms; stir-fry 6–8 minutes until cabbage is tender-crisp.

5. 5

   Add rice vinegar and chicken broth; simmer 2–3 minutes until lightly reduced.

6. 6

   Season with salt and pepper; add optional sweetener if needed. Finish with green onion (optional).