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!
This recipe is one of those clean out the frig recipes. 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! I love that about this – no muss, no fuss. Hope you enjoy!
Asparagus, Mushroom and Pork Stirfry
1 lb Pork
1 Red Bell Pepper
16 Asparagus Spears
6 Baby Portobello Mushrooms
Sea Salt and White Pepper (to taste)
Adobo Seasoning (for dusting the pork)
1 Tbsp Coconut Vinegar
½ cup Chicken Stock
2 Garlic cloves
1 ½ Tbsp Honey
2 Tbsp Olive Oil or Fat of Choice
¼ cup Coconut Aminos (or Wheat-free Tamari if you do soy)
*Optional: 1 Tbsp Arrowroot + 3 Tbsp Water (=slurry)
Slice the pork into ¼” strips. Dust with adobo seasoning, a little sea salt, and coconut vinegar (if you don’t have this, it is OK) and set aside.
Cut the asparagus into 1.5” pieces, discard the white-ish ends. Slice the mushrooms to ¼” thick and the pepper to 1” pieces. Toss in sea salt and pepper and set aside.
Combine the chicken stock, garlic, honey, coconut aminos and arrowroot and water (*if you choose to use this – it will thicken the sauce, but is not necessary for flavor). Blend and set aside.
Heat the oil over medium-high heat in a large pan or wok. Once hot, add the pork. Cook until almost no longer pink.
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 done (about 2 more minutes covered). You’ll be able to tell because they will be bright green and give a little to light pressure. I like to eat one to make sure ;) Spice the whole thing with sea salt and white pepper, to taste (shouldn’t take much salt, if any at all).
Garnish with green onions and enjoy!