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Week of 6/8/20

Szechuan Pork Stir-Fry
with snow peas / carrots / cauliflower rice

Active: 30 Total: 35
Original GF Paleo Vegetarian
Szechuan Pork Stir-Fry

Using ground meat and lots of vegetables, this stir-fry is about as fast and colorful as they come. Feel free to increase the spice if you'd like.
Smarts: It will seem like a lot of vegetables when you first add them to the pan, but the carrots will shrink down considerably as they cook. Just keep cooking them until they are very tender and reduced in quantity. 

Tags
Low Calorie, Make Ahead, Freezer Friendly
Proteins
Ground meat
Cuisines
Asian - Chinese
Save recipe
100

Ingredients

Metric
Servings:
4
Szechuan Stir-Fry Sauce:
  • Ginger, fresh - 2 tsp , grated
  • Garlic - 2 cloves , chopped
  • Stock, any type - 1/2 cup
  • Bragg's / coconut aminos - 1/4 cup
  • Arrowroot powder - 1 tsp
  • Honey - 1 Tbsp
  • Vinegar, rice - 2 Tbsp
  • Oil, toasted sesame - 2 tsp
  • Chili garlic sauce - 1 tsp (sub any hot sauce)
Szechuan Pork Stir-Fry:
  • Carrots, shredded - 10 oz , shredded (look for pre-shredded to save time)
  • Cilantro, fresh - 2 Tbsp , chopped
  • Oil, cooking - 1 Tbsp
  • Snow peas - 8 oz (sub snap peas)
  • Pork, ground - 1 lb
  • Lime juice - 2 tsp
Cauliflower Rice:
  • Cauliflower florets - 12 oz , riced
  • Butter - 1 Tbsp

Prep

  1. Ginger / Garlic - Prep as directed. (Can be done up to 5 days ahead)

  2. Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)

  3. Carrots - If not pre-shredded, shred with a box grater or food processor. 

  4. Make sauce - Whisk together ginger, garlic, stock, aminos, arrowroot powder, honey, vinegar, sesame oil, and chili garlic sauce. (Can be done up to 5 days ahead)

  5. Cilantro - Chop cilantro.

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Make

  1. Heat a wok or large saute pan with cooking oil over medium-high heat. Add carrots and snow peas and saute until tender, 6 to 7 minutes.

  2. Move vegetables to one side of the pan and add pork to the other side. Saute pork, breaking it apart as it cooks, until cooked through, ~5 minutes. Stir pork into vegetables.

  3. Give sauce a good stir (or shake if using a jar with a lid) to be sure that the arrowroot powder fully dissolves.

  4. Pour sauce over stir-fry and bring to a simmer. Cook everything together until sauce thickens, ~3 minutes.

  5. Add lime juice and cilantro to stir-fry.

  6. If cauliflower rice was made ahead, reheat in the microwave.

  7. Serve stir-fry over cauliflower rice. Enjoy!

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