OK, so I admit. It’s been a while since I’ve posted a recipe. Let’s talk about it.

To be honest, I’ve been weeding through my previous recipes to make sure that they’re all original. I started to feel like what I was giving you guys was all either really basic, or probably already out there somewhere. I wanted to do more recipe development. Taking something that’s NOT up to my standards in terms of ingredients and making it fit my version of paleo. So, I haven’t been posting much.


That and I finally started playing with a real life camera that’s not in a phone. And that took a little time. And there’s still a LONG way to go. 

Anyway, I’m pretty happy with this one. I came across a recipe for Ja Jiang Mein somewhere on the Instagrams and it looked friggin delicious. Flavorful ground beef over rice. Cheap. Easy. Hard to beat. 


When I looked further at it, I found lots of ingredients that I either definitely didn’t have (black bean paste) or didn’t want to use (hoisin sauce). Here it was, the recipe I could fuck around with to make all my own. I was pretty thrilled with the result.

This recipe does require that you simmer everything for 40-45 minutes, so while it’s easy in the sense that it’s minimal effort, it does take some time. Trust me on the 45 minuets thing though. It makes ALL the difference. Right up until it’s done…it looks like shit. Then it magically changes. Just trust the process.

I served mine over cauliflower rice, but organic basmati white rice would be killer, too.


Paleo Ja Jiang Mein
Serves 2
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Prep Time
5 min
Cook Time
55 min
Total Time
1 hr
Prep Time
5 min
Cook Time
55 min
Total Time
1 hr
  1. 2 slices bacon, chopped
  2. 3 scallions, 2 diced and 1 set aside for garnish
  3. 2 cloves garlic, smashed and minced
  4. 1 tsp ground ginger
  5. 1 lb ground pork
  6. 3 birds eye chilis
  7. 3 tbsp coconut aminos
  8. 1 tsp Fish Sauce
  9. 2 tbsp unsalted almond butter
  10. 2 cups chicken stock
  11. 1 tbsp maple syrup, honey, or date paste (optional)
  12. 2 tbsp arrowroot or tapioca starch
  13. 2 tbsp rice wine vinegar
  14. Julliened veggies (cucumber, peppers, radishes, carrots) for garnish
  15. Salt and pepper to taste
  1. Put the chopped bacon in a cold wok, dutch oven, or large deep skillet, and then put on medium heat. Render the fat out for 4-6 minutes.
  2. Into the pan, add the chopped scallions, garlic, and ginger. Sauté for a few minutes until fragrant.
  3. Add the ground pork (season with salt and pepper). Cook the pork, breaking it up until it's no longer pink (about 5 minutes).
  4. In a small bowl, combine aminos, fish sauce, chills, and almond butter. Pour into the pan and stir until the pork is coated.
  5. Pour in the broth and date syrup/maple/honey (if using), and bring the whole thing to a boil.
  6. Make a slurry by mixing the starch/arrowroot in a small bowl with 2 tbsp of the broth. Whisk it smooth and then add it to the pan.
  7. Reduce the heat, and simmer for 45-50 minutes until the sauce thickens, stirring occasionally.
  8. Add the rice vinegar and salt and pepper if seasoning is needed.
  9. Serve with white rice, cauliflower rice, or vegetable noodles and the julienned veggies/sliced scallions.
  1. Trust the process with this one. When you add the broth, it's going to look like you've added way too much liquid. Don't fret. Something magi happens around the 40 minute mark and becomes a nice, thick, and VERY flavorful sauce. Just keep simmering and stirring, and don't forget to add that slurry!
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