Sweet and Sour Thai Stir Fry {PALEO}

What’s that you say?  Didn’t I promise this recipe like eight days ago?  Stop complaining!  This amazing stir fry is definitely worth the wait. and the good news is that it’s here NOW.

The idea is inspired from your typical Chinese Sweet and Sour dish, but I switched up the ingredients just a little bit to give more of a Thai inspired flavor; one that is complemented with fresh cilantro and toasted cashews.  You can use any meat you’d like in this recipe, I’ve tried pork and chicken and been happy with both.  Lastly, I’ve served this Sweet and Sour Thai Pork {PALEO} over cauli-rice and just in a bowl, either way it was yummy!  So, yes!  Without further ado: Sweet and Sour Thai Pork {PALEO}.

Quick and easy stir fry with Thai inspired flavors.

Sweet and Sour Thai Stir Fry {PALEO}

  • Servings: 4
  • Time: 7 minutes
  • Difficulty: easy
  • Print

Ingredients:

For the Stir Fry:

  • Paleo friendly oil of choice, I used coconut oil
  • 1 – 1.5 pounds chicken, pork or beef, chopped for stir fry
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped,
  • 1 small to medium sized onion, chopped
  • 1 Cup chopped pineapple

For the Sauce:

  • 1/4 Cup coconut aminos or gluten-free soy sauce if you prefer
  • 1 heaping Tablespoon honey
  • 2 Tablespoons white vinegar
  • 1/4 Cup tomato paste
  • ~ 1 Tablespoon Thai red curry paste, or to taste
  • 1/2 teaspoon white pepper, sub black if you don’t have white

Directions:

  1. Heat your oil in a large skillet or wok over medium high heat.  Add the meat and let cook for about 3-4 minutes or until cooked.
  2. While the meat is cooking, mix together the ingredients for the sauce in a small bowl.  Set it aside.
  3. Add the veggies and pineapple to the skillet or wok and stir fry for another minute or two.
  4. Add the sauce and make sure the ingredients are evenly coated.  Let it bubble a bit then remove the stir fry from the heat.
  5. Serve with freshly chopped cilantro and toasted cashews, if desired.  Enjoy!

 

Bora Bora Fireballs {PALEO}

School has been canceled for the kiddos for the last two days!!  On Sunday snow turned to freezing rain, a phenomena I’ve only experience here in NOVA, which made for slick, icy roads on Monday.  And today it snowed a few inches, apparently enough for the kids to have another day off and for my hubby to not have to report to work.  We’ve been busy little Christmas elves, but I’ve not forgotten about unoriginal Tuesdays.  Today I’m featuring Bora Bora Fireballs from Well Fed. These things rock.  Seriously.  And, they remind me of some place warmer, some place where there are no snow days; where sand is found in between my toes in a good way!

Bora Bora Fireballs {Paleo}

Bora Bora Fireballs {PALEO}

  • Servings: makes about 42 meatballs
  • Time: 40 mins
  • Difficulty: medium
  • Print

Ingredients:

  • 1 1/2 cups unsweetened shredded coconut
  • 1/2 teaspoon plus 1/2 teaspoon salt
  • 3/4 teaspoon plus 1 teaspoon ground cayenne pepper
  • 1 cup canned crushed pineapple, sugar free and packed in it’s own juice
  • 2 Tablespoon coconut aminos
  • 1 1/2 teaspoon dried ginger
  • 3 cloves garlic, minced
  • 3-4 scallions, white and green, very thinly sliced
  • 1/2 fresh jalapeño, seeds and ribs removed, finely minced
  • 2 large eggs, lightly beaten
  • 2 pounds ground pork

Directions:

  1. Preheat your oven to 375 degrees.  Prepare your baking sheet by lining it with parchment paper.  Done!
  2. Next you’ll need to toast the coconut.  Heat a non-stick skillet over medium-high heat.  Is it warm?  Okay, now add the coconut and stand over that stove stirring the coconut often.  Use a wooden spoon and watch for the coconut to turn golden brown, when it does remove it from the heat.  Add 1/2 teaspoon salt and 3/4 teaspoon cayenne pepper to the now toasted coconut and set aside.
  3. Grab a big bowl and a metal sieve.  Dump the canned pineapple into the sieve and drain it.  You’ll do this by pressing the coconut into the sieve with a wooden spoon thereby removing the excess moisture.  Place the pineapple in a big mixing bowl and make sure to save the pineapple juice.
  4. To the pineapple add 1/2 teaspoon salt, 3/4 teaspoon cayenne pepper, the coconut aminos, ginger, garlic, scallions, jalapeño and eggs.  Mix until combined then add the pork.  Mix everything together with your hands making sure that all the ingredients are incorporated.
  5. Make balls.  (Did you crack a smile?  Maybe just a little one?)  You’ll want to arrange the toasted coconut, pineapple juice, pork and baking sheet in an assembly line fashion.  Take a rounded tablespoon of the pork mixture.  Form it into a meatball, just roll it around in your hands.  Then dip it into the reserved pineapple juice, a quick douse will do.  Place the meatball into the coconut mixture, lightly roll it between your hands to help the coconut adhere.  Less is more here, don’t go overboard with the coconut.  Lastly, place the meatball on the baking sheet.  Repeat the process, placing the meatballs about 1/2 from one another until you’ve formed about 42 meatballs.
  6. Pop in the oven and cook for 25-30 minutes, until golden and sizzling.  Enjoy!

We had a simple Asian flavored broccoli slaw with the meatballs but cauli-rice would make a nice side, as well.  Also, while preparing the recipe I realized it would make more than we would eat in one sitting (and might not re-heat so great) so I took about half the meatballs and froze them.  I only prepped the “to be frozen” balls through the forming of the ball part.  I saved some pineapple juice and toasted coconut.  When I made this recipe the second time I just grabbed the frozen meatballs, thawed them, and then did the pineapple juice/toasted coconut dance before baking again.  It turned out great!