Lemongrass Pork with Zucchini and Spinach

One plate is the amount the calories and protein above are for.

• 5 oz pork
• 1 cup cooked mushroom (from 2 cups raw sliced)
• 1 cup cooked zucchini (from 1.5 cups raw sliced)
• 1 tablespoon olive oil
• 1 tablespoon fish sauce
• 1 teaspoon grated ginger
• 1 clove garlic, minced

• 10 oz pork
• 2 cups cooked mushroom (from 4 cups raw sliced)
• 2 cups cooked zucchini (from 3 cups raw sliced)
• 2 tablespoon olive oil
• 2 tablespoon fish sauce
• 2 teaspoon grated ginger
• 2 clove garlic, minced

• 20 oz pork
• 4 cups cooked mushroom (from 8 cups raw sliced)
• 4 cups cooked zucchini (from 6 cups raw sliced)
• 4 tablespoon olive oil
• 4 tablespoon fish sauce
• 4 teaspoon grated ginger
• 4 clove garlic, minced

• 30 oz pork
• 6 cups cooked mushroom (from 12 cups raw sliced)
• 6 cups cooked zucchini (from 9 cups raw sliced)
• 6 tablespoon olive oil
• 6 tablespoon fish sauce
• 6 teaspoon grated ginger
• 6 clove garlic, minced

• 40 oz pork
• 8 cups cooked mushroom (from 16 cups raw sliced)
• 8 cups cooked zucchini (from 12 cups raw sliced)
• 8 tablespoon olive oil
• 8 tablespoon fish sauce
• 8 teaspoon grated ginger
• 8 clove garlic, minced

1. Warm 1 tablespoon olive oil in a large skillet over medium heat for 2 minutes until it shimmers.

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2. Add the pork and cook 4 minutes per side until browned and a thermometer reads 145°F, then rest 3 minutes.

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3. Move the pork to a plate and tent with foil while you cook the vegetables.
4. Add the mushrooms and cook 5 minutes until browned and their liquid has cooked off.

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5. Add the zucchini and cook 4 minutes until the slices are tender and lightly browned.

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6. Return the pork and any resting juices to the skillet and toss 1 minute until everything is hot.

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7. Season with salt and pepper to taste and serve.

• Calories442
• Protein44g
• Carbs8g
• Fat29g
• Fiber2g
• Sodium1506mg

• Blood Sugar
• A Healthy Weight

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