Recipe of the Month

For the Sauce:

• ⅓ cup coconut aminos
• 2 tablespoons tomato paste
• 2 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• 2 cloves garlic, minced (may sub 1 teaspoon garlic powder)
• 1 teaspoon grated ginger (may sub ½ teaspoon ground ginger) 
• ¼ teaspoon black pepper 

For the Pork:

• 1 lb. ground pork
• 2 cups diced mushrooms
• 1/2 medium onion, diced
• 1 8-ounce can water chestnuts, diced

For serving and topping:

• Lettuce leaves (butter lettuce, bib or green lettuce)
• Shredded cabbage and carrot mix
• Green onion, sliced
• Cilantro, chopped
• Roasted cashews, chopped
• Sesame seeds
• Crushed red pepper
• Lime wedge
•  

Instructions:

1. In a small mason jar or bowl, combine the sauce ingredients. Whisk well with fork and set aside. 
2. In a large pan over medium-high heat, add the ground pork, diced mushrooms, diced onion and a little salt and pepper. Cook for about 4-5 minutes stirring occasionally. Add water chestnuts and continue to cook until pork is cooked through.
3. Turn the heat down to medium-low and add the sauce to the pan plus 2 tablespoons additional water (add the water to the empty mason jar that contained the sauce, then shake up and pour in).
4. Bring to a low simmer and continue to cook for 5-7 minutes or until sauce is mostly absorbed. Stir occasionally.
5. Serve pork in lettuce leaves with desired toppings.

Recipe from The Real Food Dietitians and prepared by Lisa Fligor in March's Cooking Club