Prep Time:
20 mins
Cook Time:
12 mins
Total Time:
32 mins
Servings:
4
Yield:
4 main-dish servings
Ingredients
Directions
Pulse cauliflower in a food processor until it resembles rice.
Heat sesame oil a large wok or skillet over medium heat. Season pork chops with five-spice powder; cook until pork is slightly pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork chops to a cutting board to rest.
Whisk soy sauce, brown sugar, fish sauce, red pepper flakes, and ginger together in a bowl.
Return wok to medium heat; cook and stir mushrooms, onion, carrot, and poblano chile until tender, about 4 minutes. Cut pork chops into cubes.
Push mushroom mixture to one side of wok. Add eggs; cook and stir until scrambled, 1 to 2 minutes. Stir mushroom mixture and eggs together in wok. Stir in cauliflower and soy sauce mixture; add pork cubes. Cook until cauliflower is tender, 3 to 4 minutes more. Garnish with green onions.
Cook's Notes:
Liquid amino (such as Bragg's(R)) can be used in place of the soy sauce, if desired.
I used small pork chops for this recipe; about the size of your palm.
Nutrition Facts (per serving)
| 257 | Calories |
| 13g | Fat |
| 17g | Carbs |
| 20g | Protein |
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