A Fast Pork Stir-Fry for the Nights You Have Nothing Left

There are evenings in elimination when you are too tired to plan and you just need food on the plate. This stir-fry is built for those nights. It is one pan, about twenty minutes, and it leans on ground pork and a handful of vegetables you can keep on hand. The coconut aminos gives it that savory, slightly sweet depth that makes a stir-fry taste like a stir-fry, without soy.

Pork is a strong source of thiamin, vitamin B1, which is involved in converting food into the energy your body runs on. The baby bok choy brings vitamin K and beta-carotene, and the fresh ginger has long been valued for soothing digestion, which can feel raw and reactive while your gut is healing. Mushrooms add an earthy depth and a little immune-supporting fiber. Together it is a quick meal that still pulls its weight nutritionally.

Honor the animal that became this dinner, even on a rushed night. Serve the stir-fry over cauliflower rice, scatter a little extra ginger or some chopped greens for color, and give yourself a few slow breaths before the first bite. Eating in a calm state helps your body actually use the nourishment in front of you.

Ingredients

• 2 tbsp coconut oil or olive oil
• 1 lb ground pork (or chicken)
• 1/2 cup shredded carrots
• 3 cloves garlic, thinly sliced
• 4 oz oyster mushrooms
• 2 cups chopped baby bok choy
• 1/3 cup coconut aminos
• 2 tbsp fresh minced ginger
• 1 tsp sea salt
• 1/2 tbsp arrowroot starch
• cauliflower rice, for serving

Method

Heat the coconut oil in a large skillet or wok over medium-high heat until it shimmers.

Add the ground pork and break it up with a spatula. Cook, stirring, until it is no longer pink and the edges start to brown, about 5 to 6 minutes.

Push the pork to one side and add the sliced garlic and minced ginger to the open part of the pan. Let them sizzle for about 30 seconds until fragrant, then stir them into the meat.

Add the shredded carrots and oyster mushrooms. Stir-fry until the mushrooms soften and release their liquid, about 3 to 4 minutes.

In a small bowl, whisk the coconut aminos with the arrowroot starch and the salt until smooth. Pour it into the pan and toss everything to coat. The sauce will thicken and glaze the meat and vegetables within a minute or two.

Fold in the chopped baby bok choy last and cook just until the stems turn crisp-tender and the leaves wilt, about 2 minutes. Taste, adjust the salt, and serve warm over cauliflower rice.

*Adapted from wendisaipkitchen.com*

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*Provenance: source-derived (re-grounded). Method rebuilt in ARM's own words from the ingredient list in /Users/Christopher/Documents/Claude/01-Projects/ARM/aip-source-archives/wendis-aip-kitchen/easy-pork-stir-fry.md (wendisaipkitchen.com). Ingredient quantities used as factual reference. Introduction and health framing written fresh from ARM's food-as-medicine framework. No third-party method text reproduced. Fresh minced ginger used in place of the citric-acid ginger juice and the dish served over cauliflower rice rather than white rice, both per the source AIP note. Coconut aminos is permitted on Core. Servings and total time estimated and flagged.*