Deconstructed Pork Potsticker Bowl
with zucchini noodles / shiitake mushrooms

Name: Deconstructed Pork Potsticker Bowl
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 cup Cashews, chopped; 8 oz Mushrooms, shiitakes, chopped (sub any type of mushrooms); 8 oz Cucumbers, matchsticks; 1 Tbsp Cilantro leaves (sub chopped green onions); 1 Tbsp + 1 Tbsp Oil, cooking; 10 oz Coleslaw mix (look for a mix that includes carrots for added flavor and color); 1 Tbsp Vinegar, rice; 1 lb Pork, ground; 12 oz Zucchini, spiralized, sliced into ribbons, or cubed; 2 tsp Ginger, fresh, grated; 2 cloves Garlic, chopped; 1/2 cup Stock, any type; 1/4 cup Bragg's / coconut aminos; 2 tsp Honey; 2 tsp Oil, toasted sesame; 1 tsp Hot sauce

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Inspired by potstickers but without all the work, this layered bowl includes a variety of Asian flavors and ingredients.
Smarts: The cucumber sticks add fresh crunch and color on top of the bowls, but feel free to skip them if you don’t want to prep another element. Don’t skip the fresh ginger in the sauce though - it’s a key flavor here.

Proteins

Ground meat

Cuisines

Asian - Chinese

Ingredients

Metric

Servings:

Deconstructed Pork Potsticker Bowl:

Cashews - 1/2 cup , chopped
Mushrooms, shiitakes - 8 oz , chopped (sub any type of mushrooms)
Cucumbers - 8 oz , matchsticks
Cilantro leaves - 1 Tbsp (sub chopped green onions)
Oil, cooking - 1 Tbsp + 1 Tbsp
Coleslaw mix - 10 oz (look for a mix that includes carrots for added flavor and color)
Vinegar, rice - 1 Tbsp
Pork, ground - 1 lb

Zucchini Noodles:

Zucchini - 12 oz , spiralized, sliced into ribbons, or cubed

Stir-Fry Sauce:

Ginger, fresh - 2 tsp , grated
Garlic - 2 cloves , chopped
Stock, any type - 1/2 cup
Bragg's / coconut aminos - 1/4 cup
Honey - 2 tsp
Oil, toasted sesame - 2 tsp
Hot sauce - 1 tsp

Prep

Cashews / Ginger / Garlic - Prep as directed. Store cashews in one container. Combine ginger and garlic in another container. (Can be done up to 5 days ahead)
Make sauce - Whisk together ginger, garlic, stock, aminos, honey, toasted sesame oil, and hot sauce. (Can be done up to 5 days ahead)
Mushrooms - Chop mushrooms (if not pre-chopped) (Can be done up to 3 days ahead)
Zucchini - Turn zucchini into 'noodles' with a spiralizer, peel off strips with a peeler, or slice into cubes. (Can be done 1 day ahead)
Cucumbers / Cilantro - Prep as directed.

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Make

Heat a wok or large skillet with first part of cooking oil over medium-high heat. Add coleslaw mix and saute until nearly tender, 5 to 7 minutes. (Add a splash of water if the pan starts to look dry.) Add rice vinegar and zucchini with some salt. Saute until zucchini is tender, 2 minutes for zucchini noodles and 4 minutes for zucchini cubes. Divide cabbage and zucchini between serving bowls.
Return wok to heat and add second part of cooking oil. Add pork and saute for 2 to 3 minutes to get it started cooking. Add mushrooms and saute until pork is fully cooked and mushrooms are tender, ~5 minutes more. Drain off excess oil.
Give sauce a stir and pour it over pork and mushrooms. Simmer until sauce thickens slightly, 2 to 3 minutes.
Top cabbage and zucchini with pork. Finish with cilantro and cashews on top and some more hot sauce if you’d like. Serve with some cucumbers for some cooling crunch. Enjoy!

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