The sun is out more and I’m not ready to spend lots of time in the kitchen.
There, I said it!
If you feel the same way – I’ve got an idea for you that is simple – you can cheat like I did and buy the components at the store. Combine in a skillet and viola! Summer dinner.
GINGER PORK AND RICE
1 lb SHREDDED PORK – I bought mine at the market already shredded to same time.
2 cloves of garlic, minced – bought mine minced – height of laziness here:)
1/4 c coconut aminos
15 – 20 drops Stevia (leave out if you do the Whole 30 diet)
4 tsp sesame oil
1/2 tsp grated ginger
1/4 tsp red pepper flakes
2 tsp sesame seeds – I used both black and white seeds
2 green onions, sliced – optional – I had them so they’re in on this one.
Cook the pork over high heat until no longer pink. I just threw my shredded pork into the pan.
Continue cooking over high heat until the port is a little brown and crispy.
Now, while the pork is cooking, combine the coconut aminos, stevia, 2 tsp sesame oil, ginger, and red pepper flakes into a small bowl.
Once the pork is finished cooking (or heating up), add the coconut amino mixture to the meat and reduce heat to medium low and simmer for a few minutes until sauce is heated.
Serve over cauliflower rice, as a lettuce wrap or on top of brown rice. Garnish with onion and sesame seeds.
*NOTE – I keep my ginger in the freezer which makes it a breeze to shred.
Let me know if you make it and I will post on Instagram:)