Ingredients:
1 tbs coconut oil
1 medium onion, diced
1 lb chicken tenders in 1-inch pieces (or 1 lb ground pork)
sea salt & pepper for seasoning
5 cloves garlic, minced
1 inch fresh ginger, grated
1/2 cup soy sauce
1 1/2 tbs sesame oil
1/2 head Napa cabbage, shredded
2 carrots, shredded
cauliflower rice for serving
4 green onions, sliced
fried egg for serving (optional)
unsalted, dry roasted peanuts for serving (optional)
Sriracha (optional)
Directions:
1. Heat coconut oil in a large skillet (it HAS to be a large skillet). Add onion and cook until soften, then add the chicken or pork (seasoned with salt & pepper). Cook until there is no more pink.
2. While the meat is cooking, mix garlic, ginger, soy sauce, & sesame oil in a mason jar.
3. When the meat is cooked, add the cabbage and carrots to the skillet. It will seem like there is a lot, but it will cook down, just be careful as you stir. Then pour the mixture in the mason jar over the meat/cabbage mixture, and continue to cook over medium heat for 10-15 minutes.
4. Serve over cauliflower rice, and top with green onions (and a fried egg + peanuts + Sriracha).
5. Enjoy!
