Ingredients
1tbspghee
2medium carrots,peeled and finely diced
2shallots,minced
¼lbshiitake mushrooms,stemmed and thinly sliced
kosher salt
4clovesgarlic,minced
1tbspginger,finely grated
2lbsground pork
1smallnapa cabbage,cut in half and thinly sliced crosswise
2tbspcoconut aminos
2tsprice vinegar
1tspfish sauce
2tspsesame oil,toasted
3scallions,thinly sliced
butter lettuce leaves,to serve, optional
Preparation
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.
