Savory Spiced Cauliflower Stir-Fry with Pork - A Flavorful Twist!

Ingredients

• 1 cauliflower, cored and broken into florets
• 2 tbsp sesame oil
• 2 pork chops
• ½ tsp five-spice powder, to your preference
• ¼ cup low-sodium soy sauce
• 1 tbsp light brown sugar
• 1 ½ tsp fish sauce
• A pinch of red pepper flakes
• ⅛ tsp ground ginger
• ¾ cup roughly chopped mushrooms
• 1 small yellow onion, finely chopped, adjust to your liking
• ½ cup diced carrot
• ¼ fresh poblano chili pepper, diced, adjust to your taste
• 2 beaten eggs
• 2 tbsp green onion, finely chopped

Step 1

Transform cauliflower into rice-like grains by pulsing it in a food processor.

Step 2

Begin by heating sesame oil in a spacious wok or skillet on medium heat. Sprinkle pork chops with five-spice powder and cook until they are slightly pink at the center, approximately 2 to 3 minutes per side. To ensure they are ready, use an instant-read thermometer and aim for at least 145 degrees F (63 degrees C). Once cooked, place the pork chops on a cutting board to rest for a moment.

Step 3

In a bowl, combine soy sauce, brown sugar, fish sauce, red pepper flakes, and ginger, whisking them together thoroughly.

Step 4

Return the wok to medium heat and stir-fry mushrooms, onion, carrot, and poblano chile until they become tender, which typically takes about 4 minutes. Proceed by cutting the pork chops into small cubes.

Step 5

Create space in the wok by moving the mushroom mixture to one side. Crack eggs into the empty area and scramble them for 1 to 2 minutes. Merge the scrambled eggs with the mushroom mixture. Introduce the cauliflower and soy sauce blend into the wok, adding the pork cubes. Let the mixture cook until the cauliflower reaches the desired tenderness, usually 3 to 4 minutes. Finally, garnish the dish with chopped green onions.