STIR FRY POT RECIPES

Steps:

• 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 mushrooms 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 the stir-fry on its own or with butter lettuce to make lettuce cups.

Steps:

• Whisk water, Shao Hsing (or sherry), oyster sauce, soy sauce and cornstarch in a small bowl until smooth. Place near the stove.
• Prepare potstickers according to the pan-fry directions on the package. Transfer to a plate.
• Meanwhile, heat oil in a 14-inch flat-bottom wok over medium-high heat. Add mushrooms and cook, stirring occasionally, until brown, 4 to 6 minutes. Add scallion whites and bell pepper; cook, stirring occasionally, until the bell pepper is crisp-tender, 2 to 3 minutes. Stir in cabbage, snap peas, ginger and garlic; cook, stirring, just until the peas are bright green and the cabbage starts to wilt, about 1 minute. Stir the sauce and add to the wok along with the potstickers; simmer, gently stirring, for 1 minute. Serve topped with scallion greens.