2 cups cremini mushrooms, cut in half then sliced thin
2 big handfuls of sugar snap peas, cleaned and de-stringed
5 carrots, peeled and sliced very thin at an angle
1 bunch asparagus, ends cut off, then sliced at an angle
5 baby bell peppers, quartered, then sliced
2 heads of broccoli, trimmed and cut into bit sized pieces
3 cloves garlic, minced
4 boneless pork chops, cleaned of fat and sliced thin
2 tbsp red curry paste
3 tbsp coconut aminos
Olive oil for cooking as needed
Salt and pepper to season
In a large cast iron pan coated with olive oil, add mushrooms and let cook until they darken and shrink up, about 7 minutes, then add carrots and peppers, cook while stirring another 4 minutes, add garlic, broccoli, and snap peas, cook a few minutes until broccoli softens. Turn heat to low, add asparagus, 1 tbsp curry paste, and coconut aminos, continue to stir and let cook.
In a separate pan on high heat, drizzle olive oil to coat pan, add in pork meat, season with salt and pepper. Cook until meat is cooked through, about 7 minutes. Use tongs to flip and stir meat so everything cooks evenly. Once cooked, remove from heat and add the remaining red curry paste, mix together. Serve with vegetables.