Recipe: Basil-Ginger Pork Stir Fry (using cauliflower rice)

BASIL GINGER PORK

"This is one of those recipes that's really good with regular (Italian) basil, but becomes exceptional if you can find and use Thai basil. Sadly, our local Asian market doesn't always carry the basil, and we don't always grow it but when we can get our hands on it this is the first recipe I want to make. While this dish is a bit like the popular Thai larb dish, it's different enough that we didn't feel right calling it larb."



Makes 3 or 4 servings
Prep time: 10 minutes / Total time: 25 minutes

1 pound ground pork*
1/4 cup coconut aminos
2 tablespoons Sriracha or a hot chili paste of your choosing
1 tablespoon sesame oil
1 tablespoon unseasoned rice vinegar
2 teaspoons fish sauce
2 tablespoons minced fresh ginger
2 cups cauliflower rice
2 green onions, sliced on an angle
1/2 cup loosely packed fresh mint, coarsely chopped
1/2 cup loosely packed fresh Thai basil, coarsely chopped, or Italian basil
1 head Bibb lettuce or cabbage, for serving

Heat a large skillet over medium heat. Add the pork and cook until somewhat browned, 3 to 5 minutes.

Add in the aminos, Sriracha, sesame oil, rice vinegar, fish sauce, ginger, and cauliflower, and stir to combine well. Reduce the heat to medium and continue cooking for 7 to 8 minutes to allow the flavors to combine and the cauliflower to soften, stirring as needed.

Mix in the green onions, mint, and basil and cook for 2 minutes longer. Serve atop lettuce leaves.

*VARIATION:
Ground chicken or turkey also works well in this recipe.

These recipes may be reproduced with the following credit:

Source: Weeknight Paleo: 100+ Easy and Delicious Family-Friendly Meals by Julie and Charles Mayfield (William Morrow; February 21, 2017)