This is one of my favorite quick lunches. It takes 15 minutes to make, and it is super healthy and nutritious. Plus it tastes really good.
I had some really good organic pork leftovers that I added for more flavors, but I usually make a vegetarian version, without the pork. And it’s also super tasty.
Serves 1-2 – Total time 15 min
0.9 cup (300g) green cabbage, shredded
3.5 oz (100g) pork loin (optional)
1 small handful cashew nuts
1 tbsp soy sauce
1 tsp sesame seeds
1/2 tbsp clarified butter (ghee) or coconut oil or olive oil
Make sure you first wash the cabbage and cut it into strips (shred it). Do not fry it, as this will serve as moisture for the stir frying process.
Wash the half leek and cut it into thin slices.
Cut the pork (if using) into strips. Fry in the chosen fat for about 5 minutes on high heat, then add the cabbage and the leek.
Cook for 5 minutes, covered, on medium heat. Make sure there is enough liquid in there, so it doesn’t stick and burn; add some water if necessary.
One minute before the end of cooking, add the cashew nuts and the soy sauce.
Then, away from the fire, sprinkle with sesame seeds, and mix well.
Serve right away. You can serve with whole grain rice or quinoa, if you like.