Pork & Cashews Wrapped in Lettuce

I grew up in a big family (2 brothers, 3 sisters) where we learned to enjoy a good meal, and learned to cook. As we moved away from home, we began sharing our favorite recipes with each other. This recipe sharing is another part of our holiday celebration. I have been looking through this incredible treasure trove of recipes this month. I will be sharing some that meet my keto/healthy requirements throughout January!

1/2 lb. pork, cut into 1/4” pieces

2 tbsp soy sauce (I use gluten-free Tamari soy sauce, or coconut aminos)

2 tbsp olive oil

1/2 c chicken stock

1 onion, diced

3 cloves garlic, minced

1” ginger, minced

1 c mushrooms, sliced

1/2 c each of-bamboo shoots, water chestnuts, cashews-all chopped

a few chopped green onions

Butter or Boston lettuce leaves

This is a stir fry, and I find the best way to go about these is to chop, measure, and prep everything ahead of time. This process really makes this (and all other stir frys!) so much easier!

Mix pork and soy sauce in a small bowl and set aside.

Heat wok or sauce pan over medium/high heat, add 1 tbsp olive oil. Stir fry pork util golden brown (3-4 minutes), transfer to a plate (keep warm).

Add tbsp oil to the wok, add the onion. After about 1 minute, add garlic and ginger-stir-fry for 30 seconds. Add mushroom, bamboo shoots, and water chestnuts, stir-fry for 2 minutes. Add pork, stir-fry for 1 minute. Add the cashews and broth. Stir-fry 1 more minute.

Transfer to a serving platter, sprinkle with green onions, and serve with lettuce leaves for wrapping. Or scoop a small amount of the mixture into each lettuce leaf, and place on a platter, then sprinkle with green onions.

All the ingredients ready!

A delicious dinner is served.