2 tsp Korean chili flakes gochugaru (optional – omit for AIP) *See notes for spicy version Spicy version – add 1 tbsp of gochugaru (Korean red pepper flakes), along with 2½ tbsp of gochujang (Korean red pepper paste) in the marinade (mild is very mild, spicy was good level according to boys
3 cloves garlic
1 inch fresh ginger
1/4 apple cored and chopped – or use half, if you like sweeter
1 medium onion sliced
I added a few TB of brown sugar to make it a little sweeter
Place thinly sliced pork in a resealable bag or glass container.
Add coconut aminos, salt, sesame oil, chili flakes, garlic, ginger, and apple in a blender and blend until smooth.
Pour over the pork, toss together, and cover. Marinate for 30 minutes at room temperature, or longer in the fridge.
Drain the pork, saving the marinade (there wasn’t any).
Add 1 tbsp oil to a large skillet over medium high heat, until sizzling hot. Working in batches, add meat to the pan in single layer for 2 minutes per side. Add more oil to the pan as you work the next batch, if needed. Set aside the meat in a bowl.
Add another tbsp of oil, then add onion, carrot, and zucchini. Stir cooking for about 3-5 minutes until the veggies are crunchy tender. (I forgot about this).
Add the meat back into the pan, then pour in the marinade. Cook stirring for 1 minute until until the meat is heated though and the marinade is bubbling. Add more salt if needed.
Serve warm with rice or cauliflower rice, topped with green onions and sesame seeds.
