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Easy prep
Spicy
Dairy Free

Pork Stir-Fry with Sweet Peppers, Cremini Mushrooms

& Spicy Cauliflower Rice

Cooking time

20 minutes

Servings

2 / 4

Calories

460 /serving

Quick, easy to make and deliciously spicy, this recipe aims to please! We combine a ton of tasty ingredients including golden pork chops, colourful sweet peppers and cremini mushrooms cooked with sesame oil and ponzu. Then, we serve it over a bed of cauliflower rice sautéed with sambal oelek for an irresistibly spicy and healthful dish!

We will send you:

  • 300g Pork chops
  • 15ml Minced garlic
  • 2 Scallions
  • 1 Sweet pepper
  • 225g Sliced cremini mushrooms
  • 225g Cauliflower rice
  • 15ml Sesame oil
  • 15ml Sambal oelek
  • 30ml Ponzu

  • You will need:

    2 Large pans
    Oil
    Salt & pepper
    Total Fat
    26 g
    Saturated Fat
    5 g
    Sodium
    570 mg
    Total Carbs
    19 g
    Sugars
    9 g
    Protein
    40 g
    Fibres
    4 g
    Preparation
    a picture
    Cook the cauliflower rice
    In a large pan, heat a drizzle of oil on medium. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the cauliflower rice and as much of the sambal oelek as you’d like. Cook, stirring frequently, 6 to 8 minutes, until beginning to brown; season with S&P to taste. Transfer to a bowl and reserve the pan.
    a picture
    Cook the pork
    While the cauliflower rice cooks heat a drizzle of oil in another large pan on medium-high. Pat the pork chops dry with paper towel; season with S&P. Add the pork to the pan and cook, 3 to 5 minutes per side or until cooked through. Transfer to a cutting board. Once cool enough to handle, thinly slice the pork against the grain.
    a picture
    Mise en place
    While the pork cooks, core and medium dice the sweet pepper. Cut off and discard the root end of the scallions; thinly slice, separating the white bottoms and green tops.
    a picture
    Cook the vegetables
    In the reserved pan, heat the sesame oil on medium. Add the white bottoms of the scallions and mushrooms to the pan. Cook, stirring occasionally, 2 to 3 minutes, until beginning to soften. Add the bell peppers and ponzu and cook, stirring frequently, 2 to 3 minutes, until crisp tender; season with S&P to taste.
    a picture
    Plate your dish
    Divide the cauliflower rice between your plates. Top with the sliced pork and vegetables. Garnish with the green tops of the scallions. Bon appétit!

    *Health Canada recommends cooking pork to a minimum internal temperature of 71°C.