Orange Pork Stir-fry

 

Ingredients:

1 lb. boneless pork loin chops, thinly sliced (may substitute chicken breasts or thighs)
2 Tbsp. coconut oil
¼ cup coconut aminos
Juice of 1 orange + 2 tsp. zest 
2 cloves garlic, minced or 1 tsp. garlic powder 
½ tsp. ground ginger 
1 small head broccoli, cut into florets 
½ cup sliced onion (about 1 small onion)
3 medium carrots, thinly sliced
1 bell pepper, thinly sliced

Feel free to use 4-5 cups of any combination of vegetables - cabbage, zucchini, snap peas, green beans, water chestnuts, celery, asparagus etc. 

Directions:

Combine coconut aminos, orange juice, garlic and ginger in a small bowl. Set aside.
Heat ½ Tbsp. oil in a large sauté pan, wok, or skillet over medium-high heat.
Add half of the pork and cook until no longer pink. Remove chicken to a plate and repeat with ½ Tbsp. oil and remaining pork. 
Wipe pan clean (if desired) before adding 1 Tbsp. oil. When the pan is hot, add vegetables and stir fry for 5-6 minutes or until crisp tender. 
Add coconut amino mixture and pork to pan and cook an additional 2-3 minutes or until meat is warmed through and vegetables are tender.