Pork Chow Mein

Ingredients:
2 Tbsp tallow (or use coconut oil)
1 lb pork loin chops, sliced very thin
1 small onion, sliced in ½” wedges
1 5oz can Sliced Water Chestnuts
1 5oz can Sliced Bamboo Shoots
4 dried Dried Shiitake Mushrooms
6-8 baby bella mushrooms
3 baby bok choy
1 cup bone broth
1 Tbsp Coconut Vinegar
1 pound Kelp Noodles
1 green onion

1. Soak dried mushrooms in warm water for 30 minutes (or follow the package directions). Rinse and then slice into thin strips.
2. Slice onion into ½” wedges. Quarter baby bella mushrooms. Separate leaves of baby bok choy. Drain and rinse water chestnuts and bamboo shoots. Remove kelp noodles from package and rinse with cold water (or follow package directions).
3. Heat a Wokover medium-high heat. Add tallow to hot wok. Add pork and cook, stirring frequently, until completely browned.
4. Add onion, mushrooms, and bok choy to the wok with bone broth and coconut water vinegar.
5. Cook, stirring frequently, for 8-10 minutes until pork is cooked through and vegetables are cooked but al dente. The broth should be boiling. If not, turn up to high heat.
6. Push the pork and veggies to the side of the wok to create a little hole in the middle. Place the kelp noodles in the hole. Let them simmer in the remaining broth for 2-3 minutes, then start stirring to break up the kelp noodles and distribute throughout the chow mein (another 1-2 minutes).
7. Garnish with chopped green onion and enjoy!

Zie: http://www.thepaleomom.com/2012/06/recipe-paleo-pork-chow-mein.html

Gember biefstuk wokgroente

2 tablespoons coconut oil
2 pounds thinly sliced flank steak or other steak of your choice

Marinade
2 teaspoons crushed garlic
¼ cup coconut aminos or wheat free tamari
2 tablespoons sesame oil
½ teaspoon fresh grated ginger
1 teaspoon finely ground black pepper
Juice from 1 orange

Veggies
5 carrots, julliened
1 purple onion, thinly sliced
1/2 pound mushrooms, sliced
1 bunch of baby bok choy

In a large mixing bowl mix the sliced beef with all of the marinade ingredients, coating all pieces of the beef with the marinade. Let the beef marinate for at least one hour but overnight in the fridge will give the meat the most flavor. In a wok or large skillet, heat the coconut oil. Add the onions and cook until they start to become tender. Add the carrots and saute for another 3 minutes. Add the beef and the marinade and saute for 4-5 minutes or until the meat is cooked through but still tender. Add the bok choy and saute until wilted. Serve with a few more splashes of sesame oil on top.