I served my pork over my favorite cauliflower rice (roasted in the oven with lemon juice, ghee, cumin and salt). And for those of you concerned that green beans are legumes... well, cashews are as well! Check out Mark Sisson's take on green beans if you're concerned.
Paleo Pork, Cashew & Green Bean Stir-Fry
adapted from Cooking Light
1/4 cup coconut aminos
2 tbs. arrowroot starch
1 lb. pork tenderloin, cut into 1/4 inch slices
4 cups (1 lb.) trimmed green beans
2 tsp. sesame oil
1-2 tbs. peeled & minced ginger
2 minced garlic cloves
1/4 cup organic chicken broth
cooked cauliflower rice
chopped raw cashews
Combine the coconut aminos and starch in a medium bowl, and add pork, stirring to coat. Cover and chill. Place beans in a large saucepan of boiling water, and cook 5 minutes.
Drain beans; plunge into ice water. Drain. Heat oil in a large nonstick skillet over medium-high heat.
Add ginger and garlic; sauté 1 minute. Add pork mixture; stir-fry 1 1/2 minutes. Stir in green beans; stir-fry 1 1/2 minutes or until pork is done.
Stir in broth; reduce heat, and simmer 2 minutes. Serve over cauliflower rice; sprinkle with cashews.