🌎 The World Cookbook

1 tbsp refined coconut oil or light olive oil
1 lb ground pork
1 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper
1/2 medium yellow onion, finely minced, about 2/3 cup
8 cloves fresh garlic, minced
2 inch section ginger, minced, about 3 tbsp
1 can sliced water chestnuts, drained, patted dry, roughly chopped
4-5 large mushrooms, sliced thin, about 1 cup
1/2 head green or napa cabbage, about 8 cups shaved as thinly as possible
1/2 cup green onions, sliced very thin
1/2 tsp sugar
1/3 cup low-sodium soy sauce
8 oz fully-cooked frozen salad shrimp, thawed and patted dry
1/2 cup roasted peanuts, crushed or chopped
TOPPING:
1/4-1/2 cup sweet chili sauce (optional)

In a large skillet over medium high heat, warm the oil. Add the pork, crumbling it as it cooks, about 5 minutes. Sprinkle with ½ tsp salt and ¼ tsp pepper. Add the onion, ginger, garlic, water chestnuts, and mushrooms to the skillet. Continue cooking and stirring until the vegetables have softened and the skillet is fragrant, about 2-4 minutes. Add the cabbage and green onions, continue cooking and toss to wilt, about 2 minutes. Add the remaining ½ tsp salt, ¼ tsp pepper, sugar, soy sauce, shrimp, and peanuts. Stir to combine. Cook about 2 minutes, until the shrimp is warm. Taste and adjust the salt, as needed. Scoop into bowls and drizzle with sweet chili sauce before serving. Enjoy!