Directions

• Place bacon in a wok over medium-high heat.
• Once bacon starts to brown, add onions with a dash of salt and then cook till they start to caramelize.
• Next add the ground beef and spices, stirring occasionally.
• While the ground beef is still half pink, add the bok choy stems, zucchini, fish sauce, and coconut oil (save the bok choy leaves for now).
• Cook, stirring occasionally until most of the liquid is gone and the vegetables are almost cooked, then add the bok choy leaves and lemon juice.
• Simmer over medium heat until all the vegetables are cooked (~5-10 minutes).
• For additional flavor, you can add more fish sauce at the end of cooking. If you like the acidic taste, additional lemon juice or white vinegar can be added.
• If the end result is too soupy, use arrowroot/potato starch to thicken.