Slow Carb
Ginger-Sesame Ground Pork Bibimbap
with Cauliflower 'Rice'
400 cals
20 mins
Description
Since bap (rice) is out of the question for slow-carb cooking, grains of cauliflower are a smart sub in Korean-inspired bowls brimming with pork, bok choy and kimchi. To make it more traditional, we suggest topping off each serving with a fried egg.
Contains:
Sesame • Sulphites
Ingredients
for 2 servings
(Double for 4 portions)
250g Canadian-raised lean ground pork
1 Scallion
15ml Ginger paste
200g Cauliflower ‘rice’ (chopped cauliflower)
1 Garlic clove
225g Baby bok choy
15ml White vinegar
15ml Toasted sesame oil
33g Organic kimchi
Nutrition
Total fat | 29g |
Saturated Fat | 7g |
Sodium | 270mg |
Total carbs | 13g |
Sugar | 4g |
Protein | 28g |
Fibres | 5g |
Recipe Instructions
Step 1: Sauté the cauliflower rice
- In a medium pan, heat a drizzle of oil on medium.
- Add the cauliflower rice and sauté, 8 to 10 min., until softened; season with S&P.
- Transfer to a bowl and reserve the pan.
Step 2: Mise en place
- Meanwhile, remove the root ends of the bok choy; cut crosswise into 1-inch pieces.
- Roughly chop the kimchi and garlic.
- Thinly slice the scallion crosswise, separating the white bottom and green top.
Step 3: Cook the pork & bok choy
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the pork, white bottom of the scallion, garlic and ginger; season with S&P.
- Cook, breaking up the meat, 3 to 4 min., until lightly browned.
- Add the vinegar and sesame oil; stir well.
- Add the bok choy and 3 tbsp water (double for 4 portions). Cook, stirring often, 3 to 4 min., until crisp-tender and the pork* is cooked through.
Step 4: Plate your dish
- Divide the cauliflower rice between your bowls.
- Top, side by side, with the pork, bok choy and kimchi.
- Garnish with the green top of the scallion (top with a fried egg if desired). Bon appétit!