Recipe reprinted with permission from Ready or Not!: 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Nom Nom Paleo(Andrews McMeel Publishing, 2017). Copyright © 2017 Michelle Tam & Henry Fong.
- 1 tablespoon ghee
- 2 medium carrots, peeled and finely diced
- 2 shallots, minced
- 1/4 pound shiitake mushrooms, stemmed and thinly sliced
- Kosher salt
- 4 garlic cloves, minced
- 1 tablespoon finely grated ginger
- 2 pounds ground pork
- 1 small Napa cabbage, cut in half and thinly sliced crosswise
- 2 tablespoons coconut aminos
- 2 teaspoon rice vinegar
- 1 teaspoon fish sauce
- 2 teaspoons toasted sesame oil
- 3 scallions, thinly sliced
- Butter lettuce leaves, to serve (optional)
1 Cook the vegetables: In a 12-inch (or larger) skillet over medium heat, melt the ghee. Once it’s hot, toss in the carrots, shallots, and mushrooms.
Add a sprinkle of salt, and sauté for 3 to 5 minutes or until the shallots are soft and the ’shrooms are pliable.
Toss in the garlic and ginger, and stir for 30 seconds or until fragrant.
2 Add the ground pork and cook: Add the pork along with another sprinkle of salt, and break up the meat with a spatula or wooden spoon.
Crank up the heat to medium-high, and cook for about 5 minutes or until the pork is no longer pink.
3 Transfer the cooked pork with a slotted spoon to another platter. Leave the cooking liquid in the pan.
4 Cook the cabbage: Throw the cabbage into the pan with another sprinkle of salt, and sauté for 3 to 5 minutes or until wilted.
5 Combine everything back in the skillet and season: Lower the heat to medium, and add the ground pork back into the skillet. Stir to combine.
Season with coconut aminos, rice vinegar, and fish sauce. Taste and adjust with more seasoning if needed.
6 Serve and eat: Remove the skillet from the heat. Finish with a drizzle of sesame oil and a generous sprinkle of scallions. Serve the stir-fry on its own, or with butter lettuce to make lettuce cups (i.e. paleo "tacos"!).