Asian Breakfast Bowl

Ingredients

• 1 tbs butter or coconut oil

• 14 oz free-range ground pork or turkey

• 1 tsp fresh ginger, grated

• 1 tsp fresh turmeric, grated

• 1 red pepper, diced

• 1 carrot, spiralized or cut into matchstick pieces

• 1 zucchini, spiralized

• 4 scallions, green part only, sliced

• 2 tbs coconut aminos (look for garlic/onion-free brand like Coconut Secret Original)

• 1 tbs tomato paste

• 1 tsp apple cider vinegar

• Salt and pepper

Method

• Heat a wok over a high heat. When smoking hot, add the lard and melt quickly, then add the ground pork. Stir frequently until cooked through and any liquid has absorbed.

• Add in the ginger and turmeric and stir fry for 1 minute.

• Add in the vegetables, one at a time, stirring between each addition for 30 seconds. This will allow the vegetables to cook quickly rather than swamping the wok.

• Add a small amount of water if the wok gets too dry.

• Stir in the coconut aminos, tomato paste and apple cider vinegar. Season with salt and pepper as necessary. Take off the heat and serve immediately.