Pineapple Pork Stir-Fry with Brown Rice
Hands-on Time: 25 minutes
Total Time: 1 hour, 5 minutes
1/4 tsp sea salt
2 tbsp reduced-sodium tamari (I used Coconut Aminos)
2 tbsp fresh pineapple juice
2 tbsp raw honey
1 tbsp rice vinegar
1 tsp toasted sesame oil
Olive oil cooking spray
1 lb ground pork ( I could not find ground pork – so diced up a pork loin)
1 1/2 cups chopped pineapple, dried on paper towels
1 tbsp peeled and chopped fresh ginger (1-inch piece)
4 scallions, sliced
1/4 cup packed fresh cilantro leaves
2 red chiles* (such as Fresno), thinly sliced, optional
In a small bowl, whisk together tamari (or coconut aminos), pineapple juice, honey, vinegar and oil; set aside. Heat a large skillet on medium-high and mist with cooking spray.
Add pork and cook, stirring frequently and crumbling with a spatula, until no longer pink, 6 to 7 minutes. Transfer to a paper towel–lined plate to drain. Lightly press another paper towel over pork.
Carefully wipe out skillet with paper towels.
Return skillet to stove top, mist with cooking spray and heat to just above medium.
Add pineapple and cook until very lightly browned, stirring occasionally, 2 to 3 minutes.
Stir in ginger and cook until softened, about 30 seconds.
Return pork to skillet, increase heat to medium high and add tamari mixture.
Simmer, stirring occasionally, until sauce is reduced slightly, 1 to 2 minutes.
Remove from heat and stir in scallions.
Pair with brown rice and top with cilantro leaves and/or red chilies
Recipe adapted from Clean Eating Magazine
21 Day Fix Containers
1 RED .5 PURPLE 1 YELLOW (brown rice) .25 ORANGE (some people don’t count it at all – and some count the aminos as an orange – I count just to be on the safe side)