Sometimes a recipe calls for a number of ingredients. Such as this one. But the results are Oh! So! Worth It! You’re going to fall in love with this recipe & make it more often than not!

Ingredients:

• 2 T. organic extra virgin olive oil
• 1 1/2 lbs. pork shoulder, thinly sliced
• 1 medium red bell pepper, thinly sliced
• 1 green onion, thinly sliced
• 1 tsp. fresh ginger, finely minced
• 1/3 c. raw cashews
• 1/2 tsp. organic garlic powder
• Sea salt and black pepper, to taste
• 1 bunch baby Bok choy, leaves separated
• 3 T. toasted sesame oil
• 2 T. tamari or coconut aminos
• 2 T. toasted sesame seeds, for garnish (optional)

Instructions:

1. Heat the olive oil in a wok or a large frying pan with high sides over medium-high heat. Add the pork & cook, stirring occasionally. Until the pork is nicely browned on all sides, around 3 to 4 minutes.
2. Add bell pepper, green onion, ginger, cashews & garlic powder. Season with salt & black pepper (to taste). Stir fry the vegetables until they become crispy & tender, around 2 to 3 minutes.
3. Add the Bok choy, sesame oil & coconut aminos. Continue to stir fry until the Bok choy wilts and the other ingredients are coated, approximately 1 to 2 minutes.
4. Remove from heat & transfer to individual serving plates.
5. Garnish with toasted sesame seeds (if desired) & serve immediately.