Potsticker Stir Fry | PALEO, Whole30

Being 6 months pregnant has me more motivated than ever to eat nutrient dense foods.  But by the end of the day, my back's a little sore, my feet are a little tired, and I'm pretty much not excited by spending any longer than 30 minutes in the kitchen.

Enter my usual fav:  a one-dish meal that takes under 30 minutes start to finish, AND makes leftovers to scoop into bowls for the next day's lunches.  Win-win-win!

We LOVE the flavors of potstickers, and I used to totally make a meal out of them.  Mom- you reading!? 

But with the whole fried wrapper situation and not a ton of veggies involved, I never felt super great about it.  We usually added a salad on the side, but that's just one more dish to put together and not always enticing on a busy weeknight.

This dish has checked all the boxes for us, but mainly because it's full of veggies, superfoods (hello ginger & garlic!) and tons of protein.  AND it all cooks in one big skillet so it's super easy to throw together, and even easier to clean up.

I love the Asian flavors, and love it even more with a hefty pinch of sesame seeds over top (or even some of the Trader Joe's Bagel Seasoning- that stuff is amazing!) and plenty of sliced green onions.  Hot sauce usually gets dashed all over the top of mine, and we're all set with a hearty and nutritious dinner we can both feel good about.

Getting plenty of Omega-3s in from healthy sources has been a priority for me during my pregnancy, so I was super excited to throw a ton of wild caught shrimp into this dish.  

Not a seafood fan?  You can totally stick to just pork, but I really do love the flavor combination of using both!

I hope you enjoy this one-dish meal, whether you're on a Whole30 or just eating clean on a busy weeknight!  Serve it over white rice if there are carb-lovers in your family, or keep it simple with a "Potsticker Bowl"!  This makes great meal prep lunches too.

Enjoy!

Ingredients:

• 1 Tbsp avocado oil, coconut oil, or ghee
• 1 lb ground pork*
• 1/2 lb shrimp, peeled & deveined, and chopped into bite-sized pieces
• 1 tsp minced garlic
• 1/2 tsp salt
• 1/2 tsp dried ginger
• 1/4 tsp black pepper
• 10 oz shredded cabbage with carrots (I buy the organic bag mix from Trader Joe's)
• 1 Tbsp coconut aminos
• 1/2 tsp fish sauce
• 1/4 cup cilantro, minced
• 2 green onions, sliced
• garnish:  sliced green onion, sesame seeds

Tools:

• large skillet (I like this lidded ceramic skillet with tall sides so nothing spills out!)

Directions:

1. Heat the cooking fat in a large skillet over medium to medium-high heat.  Add the pork, shrimp, garlic, and spices and cook for about 5 minutes or until the pork is browned.
2. Add the cabbage and carrots to the skillet and continue to stir and cook until the cabbage is just softened.
3. Stir in the coconut aminos, fish sauce, cilantro, and green onions.  Adjust the seasoning to your taste, adding salt or more coconut aminos if you like.
4. Top with your choice of garnish (we like lots of green onions & sesame seeds, plus a dash of hot sauce!) and serve hot.

*Notes:

• You can use just shrimp, or just pork in this recipe to suite your tastebuds & preference, but the combination of both is SO good and worth a try!!