Brown the ground pork in large frying pan until fully cooked. Turn heat to medium-high and add chopped white onion and sesame oil, increase heat to lightly brown the onions.

In a small bowl, mix together the garlic, ginger and coconut amino’s and add to pan, and then immediately add the sliced cabbage and stir.

Cook for a few minutes, stirring often, so that it doesn’t burn and so all cabbage slightly wilts and reduces in size.

Then add shredded carrots and cook for another few minutes.

Turn off heat, add chopped green onions, salt and black pepper and remaining spices. Stir one last time and serve warm.


To make it E:
Use extra lean meat instead (ground turkey, or skinless chicken breast – ground, chopped, or shredded) and because of the lack of juiciness (fat) from the meat, add 1/4 cup of fat-free chicken stock (or water). You may want to also add a bit more of the aminos and ginger, and feel free to add extra carrots too! Serve over brown rice.

To make it FP:
Use extra lean meat instead (ground turkey, or skinless chicken breast – ground, chopped, or shredded) and because of the lack of juiciness (fat) from the meat, add 1/4 cup of fat-free chicken stock (or water). You may want to also add a bit more of the aminos and ginger.