Saturday, September 1, 2012

What's Cooking?

Pork Lettuce Wraps
Sautéed Mirin Vegetables

2 cloves garlic, minced
1 lb. fresh ground organic pork
2 cans water chestnuts, water drained and chopped
1 c. shitake mushrooms, chopped
4 tbsp. coconut oil
1/2 c. green onion, sliced
1/2 red cabbage, sliced
3 large carrots, diced
2 heads bok choy, chopped
1/4 c. mirin
4 tbsp. wheat free tamari
2 tsp. sesame oil
2 tsp. fish sauce
Sriracha to taste

Heat 2 tbsp. coconut oil in large sauce pan over medium heat.  Add garlic and cook until fragrant, about one minute.  Add pork, cook until very little pink remains.  Add mushrooms and chestnuts, cooking for a few more minutes.  Mix tamari, sesame oil, fish sauce and sriracha to taste.  Add to pork towards end of cooking and mix well.  Finish by adding green onions.

While pork is cooking, heat remaining coconut oil in medium saute pan over medium heat.  Add carrots and cook until they are tender crisp.  Add cabbage and bok choy, cooking until they start to soften.  Add mirin and cook until reduced and it starts to form a syrupy glaze.  Top with sesame seeds.

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