Ingredients
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4 boneless pork chops
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2 green onions
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1 tbsp canola oil
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1/4 cup sesame oil
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1 (14 oz) bag coleslaw mix
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1 tbsp minced garlic
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2 (12 oz) pkg cauliflower rice
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1/4 cup reduced-sodium soy sauce
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2 cups frozen peas, thawed
Steps
1
Cut the pork chops into 1-inch chunks and season with salt (in moderation) and pepper. Thinly slice the green onions, separating white parts from green parts.
2
In a large wok or nonstick skillet, heat the canola oil on medium-high. Add the pork and cook 4 min., until fully cooked, stirring often. Remove pork and reserve.
3
To the same skillet, add 2 tbsp sesame oil and heat on medium-high. Add the coleslaw mix, garlic, and white parts of green onions. Cook 1 min., until wilted. Stir in cauliflower rice and soy sauce. Cook 5-6 min., until cauliflower is tender, stirring often. Stir in peas, reserved pork, and remaining 2 tbsp sesame oil. Cook 1 min. Season with salt (in moderation).
4
Garnish with green parts of green onions.
5
Cut pork chops.
6
In large skillet, cook pork in oil 4 min. Cool and refrigerate.
7
Thinly slice green onions, separating white and green parts. Refrigerate separately.
8
In large skillet, cook coleslaw mix, garlic, and white parts of green onions in 2 tbsp sesame oil for 1 min. Add cauliflower rice and soy sauce and cook 5-6 min.
9
Stir in peas, pork, and 2 tbsp sesame oil. Cook 3 min., until pork is warmed through. Garnish with green parts of green onions.
