Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon ghee (avocado oil, or high temp fat of choice)
  • 2 medium carrots (peeled and finely diced)
  • 2 shallots (minced)
  • ¼ pound shiitake mushrooms (stemmed and thinly sliced)
  • Diamond Crystal kosher salt
  • 4 garlic cloves (minced)
  • 1 tablespoon finely grated ginger
  • 2 pounds ground pork
  • 1 small Napa cabbage (cut in half and thinly sliced crosswise)
  • 2 tablespoons coconut aminos
  • 2 teaspoons rice vinegar
  • 1 teaspoon Red Boat fish sauce
  • 2 teaspoons toasted sesame oil
  • 3 scallions (thinly sliced)

Instruction

  • In a 12-inch (or larger) skillet over medium heat, melt the ghee. Once it’s hot, toss in the carrots, shallots, and mushrooms.
  • Add a sprinkle of salt, and sauté for 3 to 5 minutes or until the shallots are soft and the ’shrooms are pliable.
  • Toss in the garlic and ginger, and stir for 30 seconds or until fragrant.
  • Add the pork along with another sprinkle of salt, and break up the meat with a spatula or wooden spoon.
  • Crank up the heat to medium-high, and cook for about 5 minutes or until the pork is no longer pink.
  • Transfer the cooked pork with a slotted spoon to another platter. Leave the cooking liquid in the pan.
  • Throw the cabbage into the pan with another sprinkle of salt, and sauté for 3 to 5 minutes or until wilted.
  • Lower the heat to medium, and add the ground pork back into the skillet. Stir to combine.
  • Season with coconut aminos, rice vinegar, and fish sauce. Taste and adjust with more seasoning if needed.
  • Remove the skillet from the heat. Finish with a drizzle of sesame oil and a generous sprinkle of scallions. Serve and eat!