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One Pot Ground Pork Stir Fry

img_2480 Great comfort food for a chilly night! 

INGREDIENTS

  • 1 pound ground pork (or other ground meat)
  • 1 medium onion, sliced into wedges
  • 1 cup cauliflower
  • 3 Tablespoons fresh ginger, grated (or ground ginger)
  • 4 cloves garlic, minced or grated
  • 3 cups leafy greens (I used kale)
  • 3-6 Tablespoons Tamari (wheat-free soy sauce)
  • 1 Tablespoon rice vinegar
  • 1 teaspoon red pepper flakes
  • Salt & pepper, to taste

INSTRUCTIONS

  1. Heat a large pan over med-high heat. Place ground meat in the pan and cook thoroughly. Drain off extra liquid if desired.
  2. Add the onions and garlic and sauté until onions are translucent. Add the cauliflower and cook for about 5 minutes more.
  3. Add the ginger, garlic, rice vinegar, red pepper flakes, Tamari sauce, and the leafy greens, until wilted.
  4. Add salt and pepper, to taste.
  5. Enjoy in lettuce cups, over rice, or by itself!
Notes: You can substitute other vegetables in place or in addition to the cauliflower, such as bell peppers, green beans, broccoli, sweet potatoes, squash, etc.

By Functionally Simple Nutrition

Ariana Cucuzza, RDN, LD is the founder of functionallysimplenutrition.com. She is a Registered and Licensed Dietitian Nutritionist specializing in Functional Medicine Nutrition and sports nutrition.

Ariana holds a bachelor’s degree in food and nutrition sciences from Ohio University and went on to complete her dietetic internship at The Cleveland Clinic. She currently serves on the Board of Directors for the Greater Cleveland chapter of the Academy of Nutrition and Dietetics. She also is an active member of the Sports Cardiovascular and Wellness Nutrition (SCAN) and Dietitians in Functional Medicine (DIFM) Practice Groups of the national Academy of Nutrition and Dietetics. She has been featured in Health Magazine, Live Science, Rally Health, YouBeauty, US News & World Report and Cleveland Clinic's Health Essentials as well as live appearances with WKYC news.

In her previous role as a public health and community-based dietitian, she led “food as medicine” initiatives in coordination with health care providers to provide nutritious food to low-income patients with diet-related health challenges. She also led nutrition workshops, cooking demonstrations, and assisted with menu planning for afterschool programs and senior meals.

Ariana enjoys cooking, trying new things, and staying active with yoga and Crossfit!

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