1 pound pork shoulder, cut into thin bite sized slices
2 tablespoons of arrowroot powder (optional)
1 tablespoon coconut oil
1 tablespoon toasted sesame oil (whole30 compliant read label)
8 ounces white mushrooms, sliced
1 medium zucchini, cut in half lengthwise, then in ½ inch slices
¼ cup of coco aminos
1 tablespoon of ghee
3 garlic cloves, minced
2 teaspoons minced ginger (or ½ teaspoon ground ginger)
sesame seeds, for garnish (optional)
Toss the pork with arrowroot powder.
Heat the coconut oil and sesame oil in the pan.
Add pork and cook on medium-high until browned on both sides, about 2-3 minutes on each side.
Remove pork from the pan, and turn the heat up to high.
Add in the mushrooms and zucchini and cook until they start to brown.
Add the garlic and ginger and cook/stir for 30 seconds.
Cook for another 2-3 minutes as vegetables soften a little.
Add the pork back in and stir to coat.
Add in the coco aminos, ghee and stir to coat.
Serve with cauliflower rice