Careme

Ingredients

• Ground pork NAE, 16 OZ 1 pack $6.49
• Organic green cabbage 1/2 small head $1.99
• Organic carrot bag, 16 OZ 2 carrots $1.79
• Baby Bella mushrooms 8 oz $2.79
• Green onion 3 stalks $1.39
• Organic garlic, 3 CT 3 cloves $2.89
• Lime 1 $0.49

Instructions

1. Prep 1/2 small head organic green cabbage ($1.99) by shredding about 5 to 6 cups. Peel and julienne 2 carrots from the organic carrot bag, 16 oz ($1.79). Slice 8 oz Baby Bella mushrooms ($2.79). Thinly slice 3 stalks green onion ($1.39). Mince 3 cloves from the organic garlic, 3 ct ($2.89). Cut 1 lime ($0.49) into wedges.
2. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add 1 pack Ground Pork NAE, 16 oz ($6.49). Cook for 5 to 6 minutes, breaking it up, until browned and cooked through.
3. Add the minced 3 cloves garlic ($2.89) and the sliced white parts of the 3 green onions ($1.39) to the browned ground pork. Stir for 30 seconds until fragrant.
4. Add the sliced 8 oz Baby Bella mushrooms ($2.79) and cook with the 16 oz ground pork ($6.49) for 3 to 4 minutes until the mushrooms soften and start to brown.
5. Add the shredded 1/2 small head organic green cabbage ($1.99) and julienned 2 carrots ($1.79). Stir-fry for 4 to 6 minutes until the cabbage is wilted but still a little crisp. Season with 2 tablespoons soy sauce from pantry, 1 teaspoon honey or sugar from pantry if desired, and the juice of 1/2 lime from the 1 lime ($0.49).
6. Taste the pork and vegetable stir-fry and adjust with a little more soy sauce, black pepper, or the remaining lime juice. Top with the green parts of the 3 sliced green onions ($1.39).
7. Serve as is for a lower-carb bowl, or spoon over cooked rice or noodles from pantry if you have them.
8. Wine pairing: an off-dry Riesling handles the savory stir-fry beautifully, while Pinot Noir works well with the earthy mushrooms and pork.