Singapore Pork Stir-Fry
with shiitake mushrooms / cauliflower rice

Name: Singapore Pork Stir-Fry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 lb Pork chops, boneless, thinly sliced; 2 tsp Curry powder, mild; 1 head Cauliflower, small, florets chopped; 1 1/2 Tbsp Butter; 4 oz Mushrooms, fresh shiitakes, sliced (look for pre-sliced; sub any brown variety); 2 stalks Green onions, chopped, green and white parts separate; 1/2 Limes, wedges; 2 cups Mixed frozen vegetables (any mix including peas and carrots); 1 Tbsp Oil, cooking; 2 tsp Oil, toasted sesame; 1/2 tsp Ginger, fresh (opt), grated; 2 cloves Garlic, chopped; 5 Tbsp Water; 2 Tbsp Bragg's / coconut aminos; 1 Tbsp Vinegar, rice; 2 tsp Hot sauce

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

This flavorful pork stir-fry gets bold flavor and bright color thanks to the addition of mild curry powder. Serve it over cauliflower rice for a vegetable-packed meal.

Ingredients

Metric

Servings:

Singapore Pork Stir-Fry:

Pork chops, boneless - 1 lb , thinly sliced
Curry powder, mild - 2 tsp
Cauliflower, small - 1 head , florets chopped
Butter - 1 1/2 Tbsp
Mushrooms, fresh shiitakes - 4 oz , sliced (look for pre-sliced; sub any brown variety)
Green onions - 2 stalks , chopped, green and white parts separate
Limes - 1/2 , wedges
Mixed frozen vegetables - 2 cups (any mix including peas and carrots)
Oil, cooking - 1 Tbsp
Oil, toasted sesame - 2 tsp

Singapore Stir-Fry Sauce:

Ginger, fresh (opt) - 1/2 tsp , grated
Garlic - 2 cloves , chopped
Water - 5 Tbsp
Bragg's / coconut aminos - 2 Tbsp
Vinegar, rice - 1 Tbsp
Hot sauce - 2 tsp

Prep

Pork - Thinly slice pork. Season with some salt, pepper and curry powder. (Can be done 1 day ahead)
Make stir-fry sauce - Grate ginger and chop garlic. Combine ginger, garlic, water, aminos, vinegar and hot sauce. (Can be done up to 5 days ahead)
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 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 salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 3 days ahead)
Mushrooms / Green onions / Limes - Prep as directed and store separately. (Can be done up to 2 days ahead)
Frozen vegetables - Defrost in the microwave or by placing in a colander and running under warm water. Drain off any excess water.

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Make

Heat a wok or nonstick pan with cooking oil over medium-high heat. Add pork and saute until pork is golden brown and cooked through. Set pork aside and return pan to heat.
Add sesame oil and then mushrooms to heated oil. Saute until golden brown and tender, ~2 minutes. Add white parts of green onions and mixed vegetables and saute for another minute.
Pour stir-fry sauce over vegetables and simmer until sauce reduces slightly, ~1 minute. Remove pan from heat and stir in pork.
If cauliflower rice was made ahead, reheat in the microwave.
Serve cauliflower rice with stir-fry. Top with green parts of green onions and serve with lime wedges. Add some extra hot sauce on top if you'd like. Enjoy!

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