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Ingredients
- 1 large Fresh Head Cauliflower
- 2 tablespoons Canola Oil divided
- 2 tablespoons lower sodium soy sauce divided
- 2 1/2 tsp cornstarch divided
- 2 tsp dark sesame oil
- 1 lb pork tenderloin trimmed and cut into strips
- 1/3 cup fat free lower sodium chicken broth
- 2 tsp minced garlic
- 2 tsp grated fresh ginger
- 3/4 cup vidalia onion sliced
- 1 lb Fresh Asparagus trimmed and cut into 2 pieces
- 1 8 oz package sliced fresh mushrooms
Ingredients
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Instructions
- Instructions: 1. Cut head of cauliflower into quarters; remove inner core and leaves. Trim into large florets. Transfer to a food processor, being sure not to fill the bowl more than ¾ full. Cover, and pulse until cauliflower resembles couscous or rice. (If you don’t have a food processor, grate on the large holes of a box grater.) 2. Place cauliflower in a microwave-safe bowl; stir in 1 tablespoon canola oil, and cover tightly with plastic wrap. Microwave for 3 minutes. 3. Combine 1 tablespoon soy sauce, 2 teaspoons cornstarch, and the sesame oil in a large bowl. Add pork, and toss. Stir together remaining 1 tablespoon soy sauce, ½ teaspoon cornstarch, and broth in a small bowl. 4. Heat 1 tablespoon canola oil in a large nonstick skillet over high heat. Add garlic and ginger; cook, stirring constantly, 30 seconds. Add pork, and stir-fry 3 minutes or until browned. Add onion and asparagus; stir-fry 3 minutes. Add mushrooms, and stir-fry 3 minutes longer. Add broth mixture; bring to a boil. Cook 2 minutes or until sauce is slightly thickened. 5. Serve pork and vegetable mixture over riced cauliflower. *Recipe prepared by registered dietitians from St. Vincent’s Health System. Nutrition [Per Serving]: 310 calories; 13 g total fat; 2 g saturated fat; 32 g protein; 19 g carbohydrate; 6 g fiber; 460 mg sodium
Recipe Notes
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