INGREDIENTS

  • 1 pound of ground pork
  • 1 tablespoon of toasted sesame oil to brown pork
  • 1 teaspoon of olive oil to scramble eggs
  • 2 eggs beaten
  • 1 small onion diced about 1 cup
  • 1 small red bell pepper diced about 1 cup
  • 1 tablespoon of minced garlic 4 cloves
  • 1 tablespoon of minced fresh ginger
  • 1 tablespoon of Chinese 5 spice blend
  • Salt and Pepper to taste (use salt sparingly because the tamari sauce has a high sodium content)
  • 12 oz of cauliflower rice
  • 5 oz of sugar snaps
  • INGREDIENTS FOR SAUCE
  • 1/4 cup of Tamari
  • Juice of 1/2 a lime
  • 1 teaspoon of fish sauce
  • 1/2 teaspoon of Sriracha Sauce (less or more depending on the level of spice you want)
  • 1 teaspoon of honey
  • 1 teaspoon of Mirin (sweet sake for cooking)
  • Garnish with chopped green scallions

Directions

  • 1. Scramble eggs in non stick saute pan with oil and break into tiny bite size pieces and set aside
  • 2. Add toasted sesame seeds oil to a non stick saute pan on medium heat and brown the ground pork with the Chinese 5 spice blend and salt and pepper for 5 minutes.
  • 3. Add the onions, red bell pepper, garlic and ginger to the browed pork stir to combine all the ingredients and let the vegetables sweat out for 2 minutes
  • 4. While the veggies are sweating out whisk all the ingredients for your tamari sauce. Tamari, lime juice, fish sauce, sriracha, honey and mirin
  • 5. After the onions and peppers have turned translucent add the cauliflower rice and sugar snaps with the tamari sauce stir to combine all the ingredients and cook for 3 to 5 minutes to your desired tenderness of the cauliflower rice
  • 6. Before serving stir in your scrambled eggs and garnish with chopped green scallions

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