Pot Sticker Stir-Fry

Ingredients

• 1 tablespoon ghee
• 2 medium carrots, peeled and finely diced
• 2 shallots, minced
• 1/4 pound shiitake mushrooms, stemmed and thinly sliced
• Kosher salt
• 4 garlic cloves, minced
• 1 tablespoon finely grated ginger
• 2 pounds ground pork
• 1 small Napa cabbage, cut in half and thinly sliced crosswise
• 2 tablespoons coconut aminos
• 2 teaspoon rice vinegar
• 1 teaspoon fish sauce
• 2 teaspoons toasted sesame oil
• 3 scallions, thinly sliced
• Butter lettuce leaves, to serve, optional

Directions

1. Warm the ghee in a 12-inch or larger skillet set over medium heat. When the pan is ready, add the carrots, shallots, and mushrooms.
2. Season with a little salt, then cook, stirring now and then, for 3 to 5 minutes, until the shallots have softened and the mushrooms are flexible.
3. Add the garlic and ginger, and stir for 30 seconds, just until their aroma blooms. Add the ground pork with another light sprinkle of salt, using a spatula or wooden spoon to crumble it as it cooks.
4. Turn the heat up to medium-high and cook for about 5 minutes, until the pork is no longer pink. Use a slotted spoon to move the pork to a platter, keeping the liquid in the skillet.
5. Add the cabbage to the same pan, season with another sprinkle of salt, and cook for 3 to 5 minutes, until it wilts down.
6. Reduce the heat to medium and return the ground pork to the skillet. Stir everything together, then season with the coconut aminos, rice vinegar, and fish sauce. Taste, and add more seasoning if it needs it.
7. Take the skillet off the heat. Spoon the sesame oil over the top and scatter on the scallions. Serve the stir-fry as is, or spoon it into butter lettuce leaves for lettuce cups.