Pork Meatball Stir Fry with Kelp Noodles
1 lb ground pork
2-3 cloves garlic, minced
2 tablespoons soy sauce
black pepper to taste
1 tablespoon coconut oil
1 large stalk broccoli, cut into florets, stalk peeled and cut into matchsticks
1 large carrot, cut into matchsticks
1 bunch green onions, cut into 1 inch pieces
1 tablespoon fresh grated ginger
3 tablespoons soy sauce or to taste
½ – ¾ cup water
1 12 oz. package kelp noodles
- Combine pork with garlic, soy sauce, egg and pepper and mix well. Form meat into small balls no more than 1 inch and refrigerate while you prep the vegetables.
- Heat the coconut oil in a wok over medium high heat. Add the meatballs but don’t crowd them. You may have to cook them in batches. Cook until browned on all sides and cooked through. Remove from wok and keep warm.
- At this point you can drain off some of the fat if you wish or leave it in. Add the broccoli, carrots and stir fry a few minutes. Add the onion and ginger and continue to stir constantly about 3 minutes. Add the soy sauce, water and kelp noodles and toss using tongs to soften and heat the noodles and distribute the liquid. Add the meatballs back in and toss. Taste and add more soy sauce if needed. Serve immediately.