Dinner | Ground Pork and Veggie Stir-Fry

1. In a small bowl, whisk together the chicken broth, 2 tablespoons of the soy sauce or coconut aminos, maple syrup or honey, rice vinegar, sesame oil, cornstarch and red pepper flakes (if using). Set aside.

2. Heat a large, non-stick skillet over medium-high heat. Add olive oil.

3. Once the oil is hot, add ground pork and a dash of sea salt. Break the pork apart with a wooden spatula and cook until no longer pink, for about 8 minutes or until cooked through. Drain the excess fat and return your pan to the stove.

4. Stir in 1 tablespoon of soy sauce or coconut aminos. Cook for 2 more minutes.

5. Add minced garlic and ginger; stir until fragrant, about 30 more seconds.

6. Mix in the mushrooms, bok choy and another dash of sea salt. After a good stir, fold in one handful of cabbage at a time to avoid overcrowding the pan.

7. Once all cabbage has been added, stir and cook the veggies for about 5 minutes until they are slightly tender but crisp, stirring 2-3 times.

8. Give the sauce a good stir, and then add it to the pan, stirring to coat the pork and veggies. Reduce the heat to medium and cook for 5-7 more minutes until the cabbage reaches your desired consistency.

9. If desired, top with sliced green onions and toasted sesame seeds or serve over brown rice or brown rice noodles. Enjoy!

Additional Dietitian Tips:
• If you are short on time, use a 16-oz. bag of coleslaw mix instead of shredding your own cabbage.
• Feel free to swap out the bok choy for spinach, kale or another leafy green.
• You can sub arrowroot powder or tapioca flour for the cornstarch.