Pork Rib Stir-Fry
Marinated Kale Salad
Ingredients
- ½ cup coconut aminos, divided
- 3 Tbsp olive oil
- 1½ Tbsp lime juice
- 1 Tbsp minced garlic
- 2 lb boneless country style pork ribs, thinly sliced
- 2 Tbsp avocado oil, divided
- ¼ cup water
- 1 (14.4-oz) pkg frozen broccoli stir fry
Instructions
- Combine 6 Tbsp coconut aminos, olive oil, lime juice, and garlic in a medium-size bowl; reserve ¼ cup coconut aminos mixture.
- Add pork to remaining 2 Tbsp coconut aminos in a bowl; toss. Cover and refrigerate 1 hour.
- Cook half of pork in 1 Tbsp hot oil in a large skillet over medium-high heat 3 minutes or until browned, stirring occasionally. Remove from skillet. Repeat procedure with 1 Tbsp avocado oil and remaining pork.
- Return all pork to skillet. Stir in reserved ¼ cup coconut aminos mixture, water, and stir-fry mix; bring to a boil. Cover, reduce heat, and simmer 3 minutes or until vegetables are tender.
Side Dish Ingredients
- 2 Tbsp balsamic vinegar
- 1 Tbsp Dijon mustard
- ½ tsp salt
- ¼ cup olive oil
- 1 (16-oz) pkg chopped kale
- ¼ cup chopped walnuts
Side Dish Instructions
- Whisk together vinegar, mustard, and salt; gradually whisk in oil. Add kale; toss. Let stand 15 minutes.
- Toast nuts in a dry skillet over medium-high heat 3 to 4 minutes or until fragrant, stirring occasionally. Sprinkle over kale.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
437
|
153
|
590
|
| Fat (g) | 30 | 13 | 43 |
| Sat. Fat (g) | 5 | 2 | 7 |
| Protein (g) | 30 | 4 | 34 |
| Carb (g) | 8 | 7 | 15 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 478 | 283 | 761 |
| T. Sugs (g) | 6 | 2 | 8 |
| A. Sugs (g) | 0 | 0 | 0 |
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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