Thai Pork Skillet (Edit recipe)

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Yes, you may have noticed I LOVE Thai flavors! I appreciate food that is full of different flavors and Thai food never disappoints.

This is yet another recipe that you can have fun with and mix up a bit. You can adjust the vegetables to what you have on hand or what is in season. You can add rice noodles or scoop it into a lettuce boat - get creative. This recipe is a wonderful and tasty starting point for many different dishes.

I think it is fun to see how many different vegetables I can sneak into a dish :

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PREP TIME

15 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 4

Ingredients

1 Tbsp Extra Virgin Olive Oil
1 lb Ground Pork
.5 whole Red Onion, Chopped
2 pieces Celery, Chopped
.5 head Cauliflower, Small florets
2 pieces Carrots, Diced
1 whole Zucchini, Small cubes
4 pieces Green Onion (Scallion), Sliced
1 Tbsp Ginger Root, Grated
2 cloves Garlic, Minced
.5 cup Coconut Aminos
1 Tbsp Fish Sauce
.5 whole Lime, Juiced
1 Tbsp Mint Leaves, Chopped
1 bunch fresh Basil, Chopped
.25 cup Chives, Chopped
.25 cup Roasted and Salted Cashews, Chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook the pork in oil until done, about 6-7 minutes, break up into small pieces with spoon or spatula.
Add the onion, celery, cauliflower, and carrots, stir and let cook 6-7 minutes.
Add the zucchini, green onions, ginger, and garlic, stir then add the coconut aminos and fish sauce.
Cook 3-4 minutes.
Add the lime juice and herbs, stiir and remove from heat.
Scoop into a bowl and top with cashews. Enjoy

Notes

Can serve with rice, rice noodles or in a lettuce wrap.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	560
Fat:	41 g
Carbohydrates:	25 g
Protein:	21 g
Cholesterol:	80 g
Sodium:	1492 mg
Fiber:	2 g
Sugars:	15 g
Sugar Alcohol:	0 g
Calculated per serving.