Ground Pork Miso Stir-Fry
with Sweet Pepper over Cauliflower ‘Rice’
Cooking time
10 minutes
Servings
2/4
Calories
500 /serving
Mmm,mmm, mmm, miso… This not-so-secret weapon behind many a delish Japanese dish is made with fermented soy beans and koji for a sophisticatedly salty, umami, delicately funky flavour. Level up by incorporating honey, vinegar and black and white sesame seeds. Then see how quickly morsels of browned ground pork and sweet pepper take to it. In just 10 minutes, you’ll be serving a nourishing low-calorie stir-fry over warm cauliflower ‘rice’.
We will send you:
- 340g Canadian-raised lean ground pork (high-protein serving)
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 1 Scallion
- 1 Sweet pepper
- 15ml Apple cider vinegar
- 20g White miso paste
- 7g Honey
- 12g Black & white sesame seeds
Contains: Sesame, Soy, Sulphites
You will need:
Medium pan
Large pan
Oil
Salt & pepper (S&P)
Total Fat
31 g
Saturated Fat
8 g
Sodium
670 mg
Total Carb
20 g
Sugars
11 g
Protein
38 g
Fibre
5 g
Preparation
Sauté the cauliflower rice
In a medium pan, heat a drizzle of oil on medium. Add the cauliflower rice and sauté, 8 to 10 min., until softened. Add ⅓ of the sesame seeds and S&P; stir well.
Mise en place
Meanwhile, thinly slice the scallion crosswise, separating the white bottom and green top. Halve, core and medium-dice the sweet pepper.
Start the stir-fry
In a large pan, heat a generous drizzle of oil on medium-high. Add the white bottom of the scallion and sauté, 30 sec. to 1 min., until fragrant. Add the pork; season with S&P. Cook, breaking up the meat, 3 to 4 min., until partially cooked.
Make the miso sauce
Meanwhile, in a small bowl, combine the miso, honey, vinegar, remaining sesame seeds and 2 tbsp water (double for 4 portions).
Finish the stir-fry
To the pan of pork, add the sweet pepper. Cook, stirring frequently, 2 to 3 min., until beginning to soften and the pork* is cooked through. Add the miso sauce and cook, stirring frequently, 1 to 2 min., until combined.
Plate your dish
Divide the cauliflower rice between your plates. Top with the stir-fry. Garnish with the green top of the scallion. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
