SERVES 2 • READY IN 20 MINUTES OR LESS
1 tsp sesame oil
½ tbsp minced fresh ginger
1 clove garlic, sliced
1 cup mixed mushrooms, chopped
1 cup snow peas, cut on an angle into 1cm pieces
2 sprigs green onion sliced, white and green parts separated
2 portions lean ground pork
1/8 tsp salt
¼ tsp white pepper
2 cups riced cauliflower florets
2 tbsp tamari or soy sauce
½ tbsp apple cider vinegar
hot sauce, for serving
In a wok or large skillet, heat up sesame oil over medium heat. Add in ginger and garlic and cook until fragrant, about 30 seconds.
Add in mushrooms, snow peas and white parts of the green onion and sauté until mushrooms begin to brown and liquid has evaporated.
Turn heat to high. Add in ground pork, salt, and white pepper. Sauté until browned, about 5 minutes. Flip the ingredients constantly as it cooks.
Add in riced cauliflower, tamari and apple cider vinegar and sauté until cauliflower is tender, about 3 minutes. Flip the ingredients constantly as it cooks to help the liquid evaporate. Serve immediately.
Garnish with green tops of the green onions and serve with hot sauce.