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Easy prep
Dairy Free

Pork Stir-Fry with Sweet Peppers, Cremini Mushrooms

& Spicy Cauliflower Rice

Cooking time

20 minutes


2 / 4


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
    Salt & pepper
    Total Fat
    26 g
    Saturated Fat
    5 g
    570 mg
    Total Carbs
    19 g
    9 g
    40 g
    4 g
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    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.
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    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.
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    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.
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    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.
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    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.