Shaved pork stir fry
1 .5 lb boneless pork roast
1 orange squeezed
1 lemon squeezed
1 tsp powdered ginger
2 green onions
1/2 tsp black pepper
1/2 tsp Himalayan sea salt
2 tbsp olive oil
Shave the roast lengthwise for thin pieces of meat. Then slice them into strips. The thinner the meat the quicker the cook time. (Feel free to use a meat mallet to tenderize). In a separate bowl combine marinade ingredients. Pour marinade over prepared pork strips. Massage the mixture into the pork for 2 minutes to ensure ingredients are well spread. Allow pork to sit covered for 15 minutes at room temperature to allow the flavors to infuse.
2 tbsp sunflower seed oil
1 large green pepper it to strips
6 spears of asparagus cut in 1.5 inch pieces
5 baby Bella mushrooms halved
3 stalks celery diced
2 small or 1 large garlic clove minced
3 large stalks of kale, stems removed and cut to strips
1 crown of broccoli, cut to the smaller crowns
Using a wok, heat oil over medium heat, and add garlic. Once oil becomes aromatic, layer vegetables in the following order: celery, asparagus, broccoli, peppers, mushrooms. Cover work for three minutes.
Stir vegetables and move them to one side. Turn to high heat and add pork to the other side, cover wok for 5 minutes.
Put vegetables on top of pork and allow to simmer under them for another five minutes. Fold all ingredients together and cook for 5-10 additional minutes or until pork is cooked through. Add kale and stir. Grate fresh ginger on top if desired. Serve alone or over brown rice.