I like to make stir fry. Quick, easy and use up any leftover veg you have. Thin sliced pork tossed with peppers, broccoli, cabbage, and snow peas then drenched in a flavor packed orange sauce. I like this served over steamed rice.   

Orange Stir Fry

2              pork chops, 1″ thick

2T           avocado oil

1              yellow pepper

1              carrot

1/4c       purple onion

1 head  broccoli

1c            purple cabbage

1T           water

1/2c       snow peas

2T           coconut aminos

1T           toasted sesame oil

2T           maple syrup

1/2″       ginger

1T           orange peel

3T           orange juice

1T           olive oil

Orange Sauce

In small bowl add 2T coconut aminos, 1T toasted sesame oil, 2T maple syrup, 1/2″ ginger grated, 1T orange peel grated, 3T orange juice, and 1T olive oil. Whisk to combine. Set aside.

Stir Fry

Trim and cut 2 pork chops (about 1″ thick) into 1/2″ slices.

In large skillet, heat pan on medium high heat, when the pan is hot add 1T avocado oil. When the oil is hot, lower to medium and cook the pork slices 1-2 minutes per side in a single layer. Set aside.

In same skillet on medium heat, add 1T avocado oil, 1 yellow pepper sliced, 1 carrot sliced, and 1/4c purple onion diced. Saute for 2-3 minutes, stirring occasionally.

Add 1 head broccoli florets, 1c purple cabbage sliced and 1T water, cover and cook for 2-3 minutes.

Add 1/2c snow peas, pork slices, and orange sauce. Toss to coat. Serve immediately.

As pictured: served over steamed jasmine rice.

Feel free to substitute different proteins: steak, chicken, shrimp, tofu… or sometimes I enjoy this meatless.