pork & veggie stir fry

Ever since I have been pregnant, I’ve really been over chicken. I pretty much prefer to eat beef or salmon for every meal. My husband is starting to get sick of the limited protein choices though, so I decided to spice it up with some pork. I haven’t been into pork either lately, (of course, with the exception of bacon, sausage & carnitas). I thought marinating it would help with this aversion. I have to say that it worked, it turned out pretty delicious & I ended up eating more than him! But, that is standard these days. 😉

Pork Marinade
1 lb. boneless pork chops, cut into bite size chunks
1/4 cup gluten-free soy sauce (can substitute coconut aminos)
1/4 cup Mirin rice cooking wine (can substitute coconut vinegar)
3 cloves garlic, crushed
1 tablespoon, crushed ginger
1/2 small onion, minced
4 – 1inch. pieces of lemon grass, put through the food processor
sea salt + pepper

Mix all ingredients and pour over pork. Marinate for 1 hour to overnight.

Stir-Fry
Marinated pork
2 tablespoons coconut oil
1 red bell pepper, sliced
1/2 white onion, sliced
1 head of broccoli, chopped into florets
2 carrots, sliced
3 cloves garlic, crushed
1 tablespoon, crushed ginger
1/4 cup gluten-free soy sauce or coconut aminos
Fresh parsley and sesame seeds for garnish.

1. Heat 1 tablespoon of coconut oil in a large skillet or wok and saute pork until cooked through (no longer pink). Move pork to a bowl.
2. Add additional tablespoon of coconut oil, if needed.
3. Saute onions for a few minutes. Then add garlic and ginger and saute for an additional 1-2 minutes. Stir in the rest of the vegetable and saute until vegetables start to get tender, but still have some crispiness to them.
4. Add gluten-free soy sauce or coconut aminos, as well as cooked pork back in the mixture.
5. Mix all together and simmer for an additional 3-5 minutes.
6. Garnish with sesame seeds & fresh parsley.