Crispy pork stir fry
How to make Crispy pork stir fry
For stir fry:
* 1/3 cup coconut aminos (can substitute with tamari, but if doing so add about 1 teaspoon coconut sugar, honey, or maple syrup as coconut aminos are sweeter than tamari)
* 1 tablespoon rice vinegar
* 1–2 teaspoons of your favorite hot sauce, a pinch of chili flakes, or some chili oil (optional)
* 2 teaspoons sesame oil
* 1 1/4 pounds ground pork (or ground turkey, chicken, or beef)
* 2 large shallots, finely chopped – about 1/2 cups worth
* 3 cloves of garlic, finely chopped
* about 1 pound sugar snap peas
* 1/2 cup fresh or frozen green peas
* salt and pepper to taste
* 2 green onions, thinly sliced
* rice, rice noodles, cauliflower rice, or a baked sweet potato
In a small bowl of glass measuring cup mix together the coconut aminos, rice vinegar, and your favorite hot sauce (if using) and set aside. Once the sauce is ready prep your aromatics and veggies. Chop the shallots and garlic and set aside. To make the sugar snap peas easier to bite into and chew, I recommend using a knife or your fingers to remove the strings – like in this video.
Heat sesame oil in a large skillet over medium high heat until shimmering. Add ground pork, shallots and garlic. Cook, breaking up with a spatula and pressing down firmly to help it brown, until cooked through and well browned with plenty of crispy bits – about 6-8 minutes.
When pork is cooked through and crispy, add prepared stir fry sauce to the skillet and cook, stirring, as the sauce simmers and reduces around the pork mixture. When sauce is thick and coats the pork well add the sugar snap peas and fresh or frozen baby peas and toss together, cooking and stirring for another 2-3 minutes, until peas are bright green and tender. Season to taste with salt and pepper.
Top stir fry with thinly sliced green onion and serve with rice, cauliflower rice, rice noodles, or over a roasted sweet potato.