Cauliflower and Pork Stir-Fry

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 200.6
  • Total Fat: 7.1 g
  • Cholesterol: 95.3 mg
  • Sodium: 803.5 mg
  • Total Carbs: 12.2 g
  • Dietary Fiber: 3.8 g
  • Protein: 20.4 g

View full nutritional breakdown of Cauliflower and Pork Stir-Fry calories by ingredient
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Introduction

You can add about 1/4 cup chicken broth after cauliflower, cover, and steam for 15 minutes if you want the cauliflower to be tender. You can add about 1/4 cup chicken broth after cauliflower, cover, and steam for 15 minutes if you want the cauliflower to be tender.
Number of Servings: 6

Ingredients

    2 cup Baby Green Peas
    1 tbsp Sesame Oil
    10 oz cooked Pork loin, chopped into small pieces
    6 green onions, chopped
    1.5 cup chopped Carrots
    2 clove Garlic, minced
    2 cup Cauliflower, raw, shredded
    6 tbsp Reduced Sodium Soy Sauce
    2 Large Eggs, beaten
    1/8 tsp Morton Iodized Sea Salt (if desired)

Tips

Any lean meat can be used in this recipe.


Directions

Combine peas and 1/2 cup water to saucepan. Bring to boil, lower heat to medium-low and cook for 5 minutes. Drain.

Heat oil in wok or large skillet. Saute green onions, carrot, and garlic for 5 minutes. Add cauliflower and cook for 5 more minutes, stirring often.

Stir pork, peas, and soy sauce into cauliflower mixture. Continue to cook and stir for 3-5 minutes until all is hot.

Spray small skillet with non-stick spray and heat to medium. Add eggs and scramble. Break cooked eggs into small pieces and add to cauliflower mixture. Stir and serve.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user DBEAU57.

TAGS:  Beef/Pork |

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