Servings: 4

1 pound ground pork 1 pound ground pork
1/4 tsp sea salt ¼ tsp sea salt
6 cups shredded green cabbage (about 1 pound).  I used the food processor to shred cabbage. 6 cups shredded green cabbage (about 1 pound).  I used the food processor to shred cabbage.
1 TBL. coconut oil 1 TBL. coconut oil
 
STIR-FRY SAUCE: subheading: STIR-FRY SAUCE:
1/4 cup coconut aminos ¼ cup coconut aminos
1 TBL fresh LIME juice 1 TBL fresh LIME juice
1 tsp ginger powder 1 tsp ginger powder
1 tsp honey 1 tsp honey
1/2 tsp garlic powder ½ tsp garlic powder
1/2 tsp arrowroot ½ tsp arrowroot
 
Green onions Green onions

1.  In a large, deep skillet or wok (use my extra large skillet), cook the ground pork over medium heat until  no longer pink.  Season with salt and transfer to a fine-mesh strainer set over the sink to drain.  Wipe the skillet clean.
2.  In the same skillet, saute the cabbage in coconut oil over medium-high heat until wilted but still crunchy. 6 to 7 minutes.
3.  In a small bow, whisk together the ingredients for the sauce.
4.  Return the pork to the pan and combine well with the cabbage.  Add the sauce and continuously toss the pork with the cabbage until the sauce has thickened slightly and the cabbage is translucent, 1 to 2 minutes.  Serve immediately with green onions.

I liked this because it was so easy.  I had shredded the cabbage the day before.  I could also make the sauce the day before and keep in a jar.  I liked this because it was so easy.  I had shredded the cabbage the day before.  I could also make the sauce the day before and keep in a jar.
Mike liked this better than the "Garbage Stir-fry with Curried Cabbage."  I liked them both about the same.  Mike liked this better than the "Garbage Stir-fry with Curried Cabbage."  I liked them both about the same.