(9 votes, average: 4.11 out of 5)INGREDIENTS:
- 1 tablespoon refined coconut oil or light olive oil
- 1 pound ground pork
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon ground black pepper
- ½ medium yellow onion, minced, about ⅔ cup
- 8 cloves fresh garlic, minced
- 2-inch section of ginger, minced, about 3 tablespoons
- 1 can sliced water chestnuts, drained, patted dry, roughly chopped
- 4-5 large mushrooms, sliced thin, about 1 cup
- ½ head green or napa cabbage, about 8 cups shaved
- ½ cup green onions, sliced very thin
- ½ teaspoon sugar
- ⅓ cup low-sodium soy sauce
- 8 ounces fully-cooked frozen salad shrimp, thawed and patted dry
- ½ cup roasted peanuts, crushed or chopped
- TOPPING
- ¼-½ cup sweet chili sauce (optional)
- In a FIREDISC® cooker over medium-high heat, warm the oil. Add pork, crumbling it as it cooks, about 5 minutes. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.
- Add onion, ginger, garlic, water chestnuts, and mushrooms. Cook and stir until vegetables soften and mixture is fragrant about 2-4 minutes. Add cabbage and green onions.
- Cook and toss to wilt, about 2 minutes. Add remaining ½ teaspoon salt, ¼ teaspoon pepper, sugar, soy sauce, shrimp, and peanuts. Stir to combine. Cook for 2 minutes, until shrimp warms.
- Taste. Adjust the salt as needed. Scoop into bowls.
- Drizzle with sweet chili sauce before serving.
- NOTE: Adjust cooking temperature if any stage of this recipe goes too fast or gets too hot. Turn the heat down a bit and keep on cooking. Your FIREDISC® cooker heats quickly and evenly.