This recipe for Paleo Pork Stir-fry with Asparagus & Mushrooms is seasoned with fresh garlic, coconut aminos (like soy sauce), red bell peppers and green onions. Everyone needs a good stir-fry recipe…something that is always a great “clean out the refrigerator” recipe! You can use this sauce on any meat with any vegetable and it seems to taste good, so we’re sharing it with you today! It’s light, healthy and cooks really fast. Don’t eat pork? No problem, just use chicken, shrimp or beef! We love that about this – no real work, just toss in what you have. Hope you enjoy!
So, a quick update from our garden: we have 10 tomato blooms and 1 pepper! Being that we started this a couple of weeks ago and I was sure everything would be dead by now, I’m really excited! It’s been a dream of mine for quite some time to be able to grow some of our own food, so this is just very cool at the moment. I also just planted our first zucchini plant, some cucumber and we’re working on lavender, cilantro, basil and thyme. I can’t wait to start cooking with our own food!
Recipe: Paleo Pork Stir-fry with Asparagus & Mushrooms
- 4 Pork Chops
- 1 Tbsp Paleo Adobo Seasoning
- 1 tsp ground White Pepper
- 1 Tbsp Coconut Vinegar
- ¼ tsp Coarse Sea Salt
- ½ cup Chicken Stock
- 2 Garlic cloves
- 1 ½ Tbsp raw Honey
- ¼ cup Coconut Aminos
- Optional: 1 Tbsp Arrowroot Powder
- 2 Tbsp Olive Oil
- 1 Red Bell Pepper
- 16 Asparagus Spears
- 6 Baby Portobello Mushrooms
- 2 Green Onions
- Paleo Adobo Seasoning, white pepper (about 1/8 tsp on each side), and coconut vinegar. Set aside.
- Cut the asparagus into 1.5” pieces, discarding the white-colored ends. Slice the mushrooms to ¼” thick slices and the red bell pepper to 1” pieces. Lightly toss in coarse sea salt and set aside.
- Combine the chicken stock, thinly sliced garlic, raw honey, and coconut aminos. If you are using the arrowroot powder, add it to these ingredients as well. Arrowroot powder is a gluten free thickener with no flavor. If you don’t want to use this, it will just take more time to thicken the sauce.
- Heat the olive oil over medium-high (~6) heat in a large pan or wok. Once hot, add the pork. Cook until almost no longer pink inside.
- Add the vegetables to the pork. Cover and cook for about 2 minutes, then add the sauce. Stir to coat and cook until the asparagus is tender and cooked through, about 2 minutes covered. You’ll be able to tell your stir-fry is done when the asparagus is bright green and gives a little to light pressure. We like to eat one to make sure. ;)
- Season the stir-fry (if need be) with coarse sea salt and white pepper, to taste (shouldn’t take much salt, if any at all).
- Garnish with chopped green onions and enjoy!
Preparation time: 15 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 6