Okay, back to food. For my first Paleo dinner, I made a vegetable stir-fry with pork. My whole family ate it and it was a hit! No one missed the rice, and it was very filling. We had some roasted mushrooms on the side, since there was an excess of button mushrooms in the fridge.
Adapted from Primal Palate
Makes 6-8 servings.
2 small pork tenderloins, trimmed of fat and sliced into thin strips
1/4 cup chopped almonds (I would use cashews next time)
1 bunch green onions, chopped
1 cup button mushrooms, sliced
4-5 stalks celery, sliced
2 cups broccoli, chopped into bite-size pieces
1/2 head napa cabbage, shredded
1 small can sliced water chestnuts
1 tbsp minced ginger
1 tbsp minced garlic
1 tbsp coconut oil
2 tsp toasted sesame oil
6 tbsp coconut aminos (a Paleo version of soy sauce--I bought it at Whole Foods)
Sesame seeds for garnish
Heat a wok over high heat. Add coconut and sesame oils and swirl to coat. Add pork to pan and cook until meat has browned on all sides, about 4 minutes. Add mushrooms, water chestnuts, celery and broccoli; stir for 1 minute or until vegetables begin to release some of their liquid. Add almonds (or cashews), garlic, ginger, cabbage, and green onions. Toss to combine and then pour in the coconut aminos. Cook for 3 minutes or until cabbage has wilted. Garnish with sesame seeds.