This makes a nice, satisfying weeknight meal. The punch from cutting celery gives great flavor, but if you can’t find it, regular celery will be just fine. I usually add fish sauce to this mixture, but it skipped my mind this time, and it was fine without. If you happen to have some and happen to think about, a good squirt or three would be great here. Carrot greens are not mandatory. I happened to have a ton of them slowly dying in the fridge and decided to give it a go. They were nice, but not in the least necessary.
Pork and Celery Stir Fry
1 Tbsp. sesame oil
1 lb. ground pork
1/2 red onion
1 carrot
4 cloves garlic
1 Tbsp. grated ginger
4 Tbsp. soy sauce (swap coconut aminos if you’re going strict paleo)
1 Tbsp. ketjap manis (sweet soy sauce – swap for a bit of honey or maple syrup if going strict paleo)
3 tsp. lemon juice
1 bunch cutting celery
2 tsp. rice vinegar
Handful carrot greens
Bring sesame oil up to temperature in a wok or large frying pan over high heat. Add the pork and break apart. Keep working and breaking the pork up until it starts to brown.
While you’re working periodically on the pork, thinly slice the red onion. Add to the pan, stir.
While the onion is working, chop 1 carrot and mince 4 cloves garlic. Add to pan. Stir periodically to avoid burning, 3 mins.
While that is working, chop the cutting celery.
Add grated ginger, soy sauce, ketjap manis, lemon juice and rice vinegar. Add the cutting celery, stir fry a few minutes until starting to wilt.
Meanwhile, chop the carrot greens.
Taste and add a bit more lemon or vinegar if needed. Top with carrot greens and serve over brown rice.
Serves 2 for dinner + 1 for lunch.
Gastography 