Pork Stir Fry

It’s so tricky to work with things when you’re in your Menstrual Phase. Nothing sounds appetizing except greasy pizza, or cozy soup. Well, pizza is out (take out, that is), and the Luteal Phase was when all of the delicious fall and winter soups were happening. What’s not out? Chinese food… when you make it yourself.

The ingredients listed were not exactly ones that got me jumping through the roof with enthusiasm, however, now that I’ve made it and eaten it, I can tell you it is definitely a spot hitter (and gotten me through lunch this week!). When I was doing AIP, spicy food for the most part was out. I missed curry so, so much. So I brought it back. While I was a Trader Joes perusing the isles for the fixings, they were sampling their new Miso Soup. I snagged a sample, sipping cautiously (soup in a Dixie cup – not appetizing)… let’s just say, I grabbed a couple boxes to use at home. Notice that “Miso Soup” is on your list this week!

So looking at the list, knowing very well I wanted a stir fry and needed pork, I grabbed some thinly sliced pork sirloins, canned beets, kale, onion and was on my way. If you’re not a believer in beets, I’m telling you they are great. They have the consistency of a potato, a slightly earthy taste, but they also absorb any flavors you put with them. I will utilize beets more in the future. The colors that form are beautiful in this dish, giving you a nice fall soup or dish. Wild Rice is also an addition here, but due to my carb overload in the last few weeks, I went without.

Ingredients:

1.5lbs of thinly sliced pork sirloin (the package at Rainbow Foods even stated “for stir fry”)
¾ bag of Trader Joe’s Kale (pre cut/washed)
1 small yellow onion (cut in 1-inch pieces)
2 8oz cans of sliced beets (drained and cut in large pieces)
1 box of mushrooms (cut in halves or quarters)
¼ C Trader Joe’s Thai Yellow Curry Sauce
2T Curry powder
¼ C Gluten Free Soy Sauce
1 T Crushed ginger
2 T Crushed garlic
2T olive oil


Directions:

Place all uncooked ingredients into a large wok. Turn on to 400* F, stirring occasionally. Make sure the pork is thoroughly cooked through (not pink). When all ingredients have thoroughly cooked, it’s done!

Clearly, the hardest part is chopping up the vegetables. Total it makes 5-6 large servings.

Calories per serving: 292
Carbs: 20g
Fat: 13g
Protein: 23g
Sugar: 10g
Fiber: 4g