Deconstructed egg roll - pork, cabbage, and carrot stir-fry in coconut aminos

By seven o'clock some evenings, you are running on fumes and dinner still has not happened. This is the dish for that night: one pan, 30 minutes, nothing to prep ahead of time. It gives you the flavor of the egg roll you used to order without the fried wrapper or the seed spices hiding inside it.

Vitamin K shows up in real amounts in cabbage, alongside vitamin C, and cruciferous vegetables like it help the liver along as it clears what your body does not need. Carrots are rich in beta-carotene, the precursor your body can convert to usable vitamin A, useful for keeping the gut lining steady while it heals.

Eat it straight out of the skillet if that is the kind of night this is. No plating required, just a bowl, a fork, and a few minutes to actually taste what you made instead of inhaling it standing at the counter.

Ingredients

• 1 tbsp coconut oil
• 1 small onion, thinly sliced
• 1 medium head cabbage, shredded (about 6-8 cups)
• 4 medium carrots, shredded or julienned
• 3-4 cloves garlic, minced
• 1 lb ground pork
• 6 tbsp coconut aminos
• 1-2 tsp fish sauce (clean-label, no additives; omit for strict low-histamine)
• 1 tsp ground ginger
• Green onion, thinly sliced, to garnish

Note: black pepper omitted (seed-spice, not AIP-compliant).

Method

Warm the coconut oil in a large skillet or wok over medium-high heat. Add the onion, shredded cabbage, and carrots. Stir-fry for about 4 minutes, until the cabbage begins to wilt and the vegetables pick up a little color at the edges. Add the garlic and stir for 30 seconds more.

Push the vegetables to one side of the pan. Add the ground pork to the cleared space and break it apart with a spoon. Cook for about 5 minutes, stirring occasionally, until the pork is browned through. Then stir everything together in the pan.

Pour in the coconut aminos, fish sauce, and ground ginger. Toss to coat and stir-fry for 2-3 more minutes until the liquid has mostly absorbed and everything is fragrant.

Spoon into bowls and scatter green onion over the top. Serve warm.

*Adapted from acleanplate.com*