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#CROCKPOT PALEO PORK CHOP SUEY PROFESSIONAL#
It is not intended nor implied to be a substitute for professional medical advice. MEDICAL DISCLOSURE: The information included on this website is intended for educational purposes only. Recommending products that I love or want to own helps me cover the costs of running this blog and keep providing you with free, helpful information. And I'm really picky about what I share with you guys. However, I ONLY recommend helpful products that I myself would use. PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I'd love to hear your thoughts on how it went! Please leave a comment here on the blog, on Pinterest via the "tried it" feature, or use the hashtag #therisingspoon & tag you share pics to Instagram, Facebook, or Twitter. It helps me to get feedback on my creations and it totally makes my day. Remove from heat, ladle into bowls and serve with extra green onion and sriracha sauce for garnishes. Stir in the green onions and the other half of the stir-fry sauce and cook for another minute or so.Gently stir (the skillet will be overflowing with veggies at first until they start to soften and shrink down) and cook 5-7 minutes or until the veggies are as soft as you like (some folks prefer them with a bit of crispness, others very soft). Add the garlic and cook for 1 minute, then pour in half of the stir-fry sauce (about 1/2 a cup), followed by the broccoli slaw and cabbage.Break the pork up into chunks with a wooden spoon and cook about 5-7 minutes, or slightly browned and no pink remains. Add the ground pork, sea salt & black pepper to the skillet.Add the garlic and cook, stirring, for about 1. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Cook for 5 minutes, stirring occasionally. Heat the butter in a large pot over medium heat. In a large (12-inch) inch skillet set to medium heat, add cooking oil and then the diced onion.In a small bowl, combine all the stir-fry sauce ingredients and stir until the honey is completely dissolved, then set aside.honey (or your favorite sweetener - omit if you're making this low-carb or Whole30).sesame seed oil (toasted or regular - I prefer toasted for the extra flavor).rice wine vinegar (I love to use this for chimichurri sauce).soy sauce, tamari (gluten-free soy sauce) or coconut aminos.Ingredients for the Quick & Easy Stir-Fry Sauce (most of these have a long shelf life): (optional) white rice, cauliflower rice, or lettuce for serving.homemade stir fry sauce ( see below for ingredients) OR plain soy sauce/coconut aminos/tamari.
shredded green cabbage (you can also sub coleslaw mix if you prefer).broccoli slaw (this stuff is cheap & yummy - find it next to the coleslaw mixes).
Here's what you'll need to make this dish (lots of room for substitutions or swaps):
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