Paleo: Quick Spicy Ground Pork, Veg & Peanut Stir-Fry
over Cauliflower ‘Rice’
Cooking time
10 minutes
Servings
2/4
Calories
580 /serving
Let your emotions be stirred (and fried!) as you cook up this body-smart stir-fry in no time. At the 10-minute mark, you’ll be serving up generous portions of garlicky ground pork and bok choy tips. You’ll zhuzh your meat and veg with Warm Lemongrass seasonings, fiery sambal oelek (the Indonesian pepper paste) and squirts of fresh lime juice—plus a flurry of peanuts for extra protein. Go cauliflower on the rice, yo, to keep the carbs low.
We will send you:
- 340g Ground pork (high-protein serving)
- 15ml Minced garlic
- 340g Bok choy tips
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 1 Bunch of mint
- 1 Lime
- 15ml Sambal oelek
- 25g Chopped peanuts
- 30ml Vegetable demi-glace
- 8g Warm Lemongrass spices (toasted white sesame seeds, garlic, onion, cinnamon, nutmeg, coriander seeds, Cayenne pepper, lemongrass, galangal)
Contains: Peanuts, Sesame, Sulphites
You will need:
Large pan
Oil
Salt & pepper (S&P)
Medium heatproof bowl
Microwave
Total Fat
37 g
Saturated Fat
9 g
Sodium
490 mg
Total Carb
23 g
Sugars
7 g
Protein
42 g
Fibre
7 g
Preparation
Cook the pork
In a large pan, heat a generous drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the pork*; season with S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through; season with ¾ of the spices.
Cook the cauliflower rice
Meanwhile, in a medium heatproof bowl, add the cauliflower rice. Cover tightly with plastic wrap. Microwave, 5 to 7 min., until softened. Add a drizzle of oil, the remaining spices and S&P; stir well.
Mise en place
Meanwhile, quarter the lime. Remove the root ends of the bok choy; separate the leaves (halve crosswise if large). Pick the mint leaves off the stems; tear the leaves.
Make the stir-fry
To the pan of pork, add the bok choy, sambal oelek (add ½ for medium spicy), demi-glace and 2 tbsp water (double for 4 portions). Cook, stirring frequently, 3 to 4 min., until the bok choy is tender and the pork is coated. Add the juice of ½ the lime wedges and S&P; stir well.
Plate your dish
Divide the cauliflower rice between your plates. Top with the stir-fry. Garnish with the mint, peanuts and remaining lime wedges. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
