Potsticker Stir-Fry (a.k.a. Egg Roll in a Bowl)

Step 1

In a 12-inch (or larger) skillet over medium heat, melt the ghee. Once it’s hot, toss in the carrots, shallots, and mushrooms.

Step 2

Add a sprinkle of salt, and sauté for 3 to 5 minutes or until the shallots are soft and the ’shrooms are pliable.

Step 3

Toss in the garlic and ginger, and stir for 30 seconds or until fragrant.

Step 4

Add the pork along with another sprinkle of salt, and break up the meat with a spatula or wooden spoon.

Step 5

Crank up the heat to medium-high, and cook for about 5 minutes or until the pork is no longer pink.

Step 6

Transfer the cooked pork with a slotted spoon to another platter. Leave the cooking liquid in the pan.

Step 7

Throw the cabbage into the pan with another sprinkle of salt, and sauté for 3 to 5 minutes or until wilted.

Step 8

Lower the heat to medium, and add the ground pork back into the skillet. Stir to combine.

Step 9

Season with coconut aminos, rice vinegar, and fish sauce. Taste and adjust with more seasoning if needed.

Step 10

Remove the skillet from the heat. Finish with a drizzle of sesame oil and a generous sprinkle of scallions. Serve and eat!