Hibachi-Style Teriyaki Pork and Vegetables
Garlicky Baby Bok Choy
Ingredients
- ¾ lb pork tenderloin, cut into 1-inch pieces
- 1½ Tbsp avocado oil, divided
- 1 zucchini, cut into chunks
- 1 small red bell pepper, sliced
- ½ onion, coarsely chopped
- 1 (8-oz) pkg sliced mushrooms
- 3 Tbsp coconut aminos soy-free sauce
- 2 Tbsp raw honey
- 1 Tbsp dark sesame oil
- ½ Tbsp toasted sesame seeds
Instructions
- Cook pork in 1 Tbsp hot avocado oil in a large nonstick skillet over medium-high heat 5 minutes or until browned. Remove from skillet, and keep warm.
- Cook zucchini, red bell pepper, onion and mushrooms in ½ Tbsp hot avocado oil in skillet 8 minutes or until tender. Return pork to skillet.
- Whisk together coconut aminos and remaining ingredients in a bowl. Pour over pork mixture; cook 2 minutes or until sauce thickens.
Side Dish Ingredients
- ¾ lb baby bok choy, halved lengthwise
- 1 small clove garlic, chopped
- 1 Tbsp dark sesame oil
Side Dish Instructions
- Cook bok choy and garlic in hot oil in a large nonstick skillet over medium-high heat 6 minutes or until just tender. Sprinkle with kosher salt and pepper to taste.
Paleo Meal Plan
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