Pork Shoulder Stir Fry

Almost too easy.  

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This meal fell together and was a perfect decompressor to make over a glass of Skinny Girl wine. From the fridge to the table in under 30 minutes or so - just in time to binge on some BravoTV with the booskie.

I had some left over Pernil (post is finally up!) from the weekend and added in some fresh veggies for a quick stir fry with cauliflower rice!

Recipe

  • Pork Shoulder - shredded/cut down to desired size.

  • Bok Choy - cut in half

  • Green/Red Bell Peppers - thinly sliced

  • Minced Garlic

  • Fresh Ginger

  • Sesame Oil

  • Soy Sauce

  • Sesame Seeds (optional)

  • Green Onions

  • Cauliflower Rice (I used 1/2 a bag from Trader Joes - tasty without all the fuss!)

    • Spice Mixture: Cumin, Cayenne Pepper, Onion Powder, Garlic Powder, etc. Have fun with it.

  • 2 Eggs

  • Olive Oil

  1. Heat a cast iron pan over medium/medium high heat. Heat olive oil and add in pork (or shredded chicken) and give a quick sear on all sides.

  2. Add veggies, garlic and ginger. Drizzle with sesame oil and a couple of splashes of soy sauce - add to taste, I was conservative as I’m watching the carbs. Stir occasionally, making sure to allow Bok Choy to get some good coloring. Veggies will cook down a little, cook until you are happy with the cook on the veggies. I cooked for about 10-15 minutes or so. If you are using the sesame seeds I added them alongside the veggies.

  3. While that is going on, in another sauté pan I heated over medium high heat olive oil. Once warm, I added the cauliflower rice and chosen spices. Stir frequently and add oil as needed for 10 minutes or so. After 10 minutes, whisk two eggs in a bowl and add to the cauliflower rice along with green onions - stir until egg is just cooked.

  4. To serve, I put the cauliflower rice in a bowl and topped with my veggies. I love spice so I drizzled with a little chili oil or whatever sauce you have handy. ENJOY!