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Asian/Hawaiin | |
| 2 tbsp peanut oil, divided 2 tsp sesame oil, divided 1 lb pork tenderloin, thinly sliced 1/2 cup shredded carrots 3 green onions, sliced, both white and green parts 2 large cloves garlic, minced 2 tbsp ginger paste 1/2 cup bean sprouts 2 (12 oz) pkgs cauliflower rice (if using frozen, thaw and drain excess liquid) 1/2 cup frozen peas, thawed 3-4 tbsp reduced sodium sauce sriracha for serving, optional 2 eggs optional | |
| Season pork with garlic powder, salt, pepper and a little 5 spice. Heat 1 tbsp peanut oil and 1 tsp sesame oil in a wok or large skillet. If using eggs scramble and set aside. Add pork to wok and stir fry until cooked through, about 5 minutes. Remove from wok and set aside. Add remain peanut oil and sesame oil to wok. Stir fry carrots and green onion for 2 minutes. Add garlic and ginger paste and stir fry for 1 minute. Stir in bean sprouts and cauliflower rice. Stir fry for another 5 minutes, until any moisture from cauliflower has evaporated. Add pork back to the wok. Stir in soy sauce and peas, and add the eggs if using. Heat through and serve. Serve with additional soy sauce and sriracha, if desired. | |
| You can use any protein, for this we used pork. As well you can use any veggies you like. | |
Unrated | |
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