Cauliflower is the "rice" in this Asian-inspired, paleo-friendly stir-fry, with pork, mushroom, and chile in a spicy soy and sesame sauce.
Preparation Time
20 mins
Cooking Time
12 mins
Total Time
32 mins
Calories
257 Calories
Recipe Instructions
Step 1
Pulse cauliflower in a food processor until it resembles rice.
Step 2
Heat sesame oil a large wok or skillet over medium heat. Season pork chops with five-spice powder; cook until pork is slightly pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork chops to a cutting board to rest.
Step 3
Whisk soy sauce, brown sugar, fish sauce, red pepper flakes, and ginger together in a bowl.
Step 4
Return wok to medium heat; cook and stir mushrooms, onion, carrot, and poblano chile until tender, about 4 minutes. Cut pork chops into cubes.
Step 5
Push mushroom mixture to one side of wok. Add eggs; cook and stir until scrambled, 1 to 2 minutes. Stir mushroom mixture and eggs together in wok. Stir in cauliflower and soy sauce mixture; add pork cubes. Cook until cauliflower is tender, 3 to 4 minutes more. Garnish with green onions.
Ingredients
2 eggs, beaten
1 tablespoon light brown sugar
2 tablespoons sesame oil
2 tablespoons chopped green onion
2 boneless pork chops
1 pinch red pepper flakes
1 head cauliflower, cored and cut into florets
1 small yellow onion, finely chopped, or more to taste
0.125 teaspoon ground ginger
0.25 cup reduced-sodium soy sauce
0.5 teaspoon five-spice powder, or to taste
1.5 teaspoons fish sauce
0.75 cup roughly-chopped mushrooms
0.5 cup carrot, diced
0.25 fresh poblano chile pepper, diced, or to taste
