Friday, January 9, 2015

Pork and Cauliflower Stir Fry for the Workin' Folk

Happy New Year Y'all. Mine has already started off with a bang. Work's crazy. Toddlers are crazy. Oh and all that holiday eating and drinking has left me feeling less than virtuous. Enter the stir fry. Chock full of veggies and about a million miles away from cheese-laden holiday casseroles. Not that there's anything wrong with cheese-laden casseroles, we just need to take a break from one another for a little while.

The beauty of this recipe is you can prep all the veggies and even the sauce in the morning and store them in the fridge until you're ready to make it. I bet you could even do this the night before.

Hope your new year is starting off wonderfully.

Pork and Cauliflower Stir Fry

Veg to prepare and store ahead (or use right away):
1 large shallot, sliced into thin rings
2 green onions, chopped
2 bell peppers, chopped or cut into strips (I like one red and yellow)
1 head of cauliflower, cut into small florets (to cook faster)

Sauce (mix the following together and chill in a small airtight container or use right away):
1/2 inch piece of ginger, grated
1 large garlic clove, minced
1/3 cup soy sauce (use low sodium if you are sensitive to salty food)
1/3 cup sake
1 tablespoon rice vinegar (I like brown rice)
1 teaspoon sesame oil

Also needed:
Canola/peanut or oil of choice (I like Spectrum non GMO canola/coconut blend)
1 pound lean ground pork
1 cup rice combined with 1 1/2 cups low sodium chicken stock in a medium stockpot with lid - bring to boil then reduce heat to low and let cook for 10-12 minutes, fluff with a fork and set aside
Chopped cilantro, for garnish
Red pepper flakes, optional

To make stir fry:
Add just enough oil of to lightly coat bottom and sides of a wok or large cast iron skillet, turning to help coat. Heat over medium/high heat and allow to warm through for one minute.

Add the ground pork and cook, stirring frequently for 5-7 minutes until cooked through. Kill the heat as you transfer the pork to a holding plate or bowl and set aside. Add a little more oil to the pan and turn the heat back onto medium/high.

Add the veggies (do not season with salt if using regular soy sauce) and sauté, using your spoon to disperse them over as much of the surface area as you can to help sear them. Cook and stir for about 7-10 minutes until you have a good sear on the veg and the cauliflower seems mostly cooked.

Return the cooked pork into the pan and pour over the prepared sauce. Crank the heat up all the way and stir everything to coat in the sauce and let it reduce and bubble away for a couple of minutes.

Serve over the prepped rice.

Garnish with chopped cilantro and/or red pepper flakes if desired.

1 comment:

Catherine said...

Sounds like a delicious stir-fry!
Happy New Year. Catherine