Tomato-Basil Pork Lettuce Cups

My husband and I have been eating in accordance with the Keto diet in order to reverse some health concerns. Along with this new way of eating, has come a great deal of kitchen experimentation. Trying to adapt recipes we have always loved has really been a challenge, but playing around with ingredients I know are good for us has actually been a delight. Inspiration struck yesterday, and I put together a stir-fry that ended up being very yummy! 

Since we're eating Keto, I plated it with lettuce cups, but this would also be great over rice if you aren't watching your carbs.

Ingredients:

1 lb ground pork

6 oz shiitake mushrooms, diced

8 oz cherry tomatoes

2 tbsp ghee

2 tbsp sesame oil

one medium onion, diced

1/4 cup soy sauce or coconut aminos

salt and pepper to taste

fresh basil leaves, stems trimmed, to taste

Directions:

1. Heat a 12 inch skillet over medium-high heat. 

2. Melt ghee in the pan, and add the onion. Cook until the onions are translucent, five to eight minutes.

3. Breaking up the meat, add the pork to the pan. Cook until the meat until it is no longer pink. 

4. Drain excess moisture/fat from the skillet, to enable the onions and pork to get nice and crispy. Continue breaking up larger pieces of meat while it cooks. 

5. When the pork and onions are nicely browned, add the mushrooms and soy sauce. 

6. Cook for a few minutes, stirring frequently, and then add the tomatoes. Cook until tomatoes begin to burst and are heated through.

7. With the pan off the heat, add the basil leaves, salt, pepper, and sesame oil. 

8. Enjoy!