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Singapore Pork Stir-Fry
with shiitake mushrooms / cauliflower rice

Active: 30 min Total: 30 min
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.


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


  1. Pork - Thinly slice pork. Season with some salt, pepper and curry powder. (Can be done 1 day ahead)
  2. 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)
  3. 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)
  4. Mushrooms / Green onions / Limes - Prep as directed and store separately. (Can be done up to 2 days ahead)
  5. 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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  1. 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.
  2. 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.
  3. Pour stir-fry sauce over vegetables and simmer until sauce reduces slightly, ~1 minute. Remove pan from heat and stir in pork.
  4. If cauliflower rice was made ahead, reheat in the microwave.
  5. 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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