GutRx Asian Breakfast Bowl
- Servings -
- My Notes -
INGREDIENTS
- 1 tablespoon Coconut Oil
- 14 ounce Ground Pork
- 1 teaspoon Ground Turmeric - grated
- 1 teaspoon Fresh Ginger - grated
- 1 Red Pepper - diced
- 1 Carrot - julienned
- 1 Zucchini - spiralized
- 4 Green Onion - green part only, sliced
- 2 tablespoon Tamari - (wheat free)
- 1 tablespoon Tomato Paste
- 1 teaspoon Apple Cider Vinegar
- 0.13 teaspoon Sea Salt
- 0.13 teaspoon Ground Black Pepper
INSTRUCTIONS
- Heat a wok over high heat. When smoking hot, add the coconut oil and melt quickly, then add the ground pork. Stir frequently until cooked through and any liquid has absorbed.
- Add in the ginger and turmeric and stir fry for 1 minute.
- Add in the vegetables, one at a time, stirring between each addition for 30 seconds. This will allow the vegetables to cook quickly, rather than crowding the wok.
- Add a small amount of water if the wok gets too dry.
- Stir in the tamari, tomato paste, and apple cider vinegar. Season with salt and pepper as necessary. Take off the heat and serve immediately.
NOTES
need soy free? Feel free to replace the tamari, with coconut aminos.
