Stir-Fried Pork and Carrot "Noodle" Bowls
Ingredients
- 4 large carrots
- ¼ cup water
- 1½ Tbsp coconut aminos
- 2 Tbsp chopped green onions
- 1 Tbsp raw honey
- 1 tsp sesame oil
- ½ Tbsp arrowroot
- 1 Tbsp coconut oil
- ½ Tbsp grated ginger
- 1 clove garlic, minced
- 1 lb pork tenderloin, cut into 1-inch pieces
- ¼ cup chopped raw almonds
Instructions
- Use a spiralizer to cut carrots into noodle-shaped strands, or cut carrots lengthwise into thin ribbons using a vegetable peeler; set aside.
- Combine water, coconut aminos, onions, honey, sesame oil, and arrowroot in a small saucepan. Bring to a boil over medium heat, stirring often; reduce heat to a simmer, and cook 2 minutes or until sauce thickens. Remove from heat, and set aside.
- Heat coconut oil in a large skillet over medium-high heat. Sauté ginger and garlic 2 minutes; add pork, and sprinkle lightly with salt and pepper. Sauté 4 to 6 minutes or until pork is no longer pink.
- Pour sauce and nuts into skillet; cook 1 minute, stirring gently. Add carrots; stir to coat. Spoon mixture into bowls.
