This is my last Whole30 (Whole27) post for a while. At least my last one that will be on purpose. It has gone well and I am proud of myself for making it through. I feel better and I think this will help me have healthier eating habits in general. I actually have a plan to do it for 1 week each month forever… maybe even 10 days each month. But, I’m going to add beans because I don’t see why I can’t have beans. And corn. And oatmeal. And maybe rice. We shall see.
Anyway, today I’m sharing a stir-fry recipe with you. Now, it doesn’t have a heavy Asian flavor because I can’t add soy sauce or teriyaki or anything but that doesn’t mean it isn’t delicious! I get to add my Whole30 hero for this meal too, Riced Cauliflower. If you will remember, I really do not care for cauliflower (except when my dad gives it a milk bath and fries it, that is amazing). But, I have loved using cauliflower rice as a base or “fake grain” for lots of my meals during these last 27 days. It has saved my bacon.
I am making a pork stir-fry but you can use any meat you want. Or you could use shrimp. Or you could just keep it a veggie stir-fry to make it vegetarian or vegan. Whatever you want works here!
First, I cut all the vegetables I was using to size.
Then, I cut my pork tenderloin into strips. I added them to a bowl, drizzled it with olive oil, salt, pepper and garlic powder. I also added a little herbs de Provence and rosemary because I think those are delicious on pork but that is totally optional.
Next, I put some olive oil in the pan. I added the onions first, seasoned them with salt and pepper and let them cook for a few minutes. Then I added the broccoli, seasoned it and let it cook for a few more minutes. I did the same with the mushrooms, carrots and garlic. Then, I added the pork. The pork won’t take too long to cook since it is cut into strips and I didn’t want it to be in there so long it would dry out. So, I added the pork and stirred constantly for 3-5 minutes.
Then, I added the asparagus and zucchini, stirred for two more minutes and finally the snow peas. I tossed everything together for another couple minutes and everything was cooked perfectly. In the meantime, in a separate skillet, I sautéed my cauliflowered rice in some olive oil and seasoned it with salt, pepper and garlic powder.
To serve, I put a big heap of “rice” in a bowl and topped with the stir-fry. I also spooned a little bit of the juice from the stir-fry pan over each bowl. Delightful!
6 oz Pork, cut into strips (I use tenderloin)
½ c Extra-Virgin Olive Oil, divided
Granulated Garlic Powder
¼ tsp Herbes de Provence, optional
¼ tsp Dried Rosemary (broken up in your hand), optional
½ small Onion, sliced
1 c Broccoli Florets
1 c Mushrooms, sliced
¼ c thinly sliced Carrots
2 cloves Garlic, minced
½ c chopped Asparagus
½ c chopped Zucchini
½ c Snow Peas
¼ tsp Ground Ginger
¼ c Chicken Stock, optional*
½ package Trader Joe’s Riced Cauliflower
First, cut all your veggies and keep them in separate piles.
Then, cut your pork and put it in a small mixing bowl.
Drizzle the pork with olive oil, salt, pepper, garlic powder, herbes de Provence and rosemary (if using); toss until evenly coated.
Put a medium sized skillet on the stove, drizzle with a couple tablespoons of olive oil and turn the heat to medium.
Put a large skillet on the stove; add ¼ c of olive oil and turn heat to medium-high.
Add the onions to large skillet and season with salt and pepper; stir constantly for 1-2 minutes.
Add the broccoli, season with salt and pepper and stir for another 1-2 minutes.
Add the mushrooms, season, stir for 2-3 minutes.
Add the carrots and garlic, stir to combine.
In the meantime, add the Riced Cauliflower to the other pan that has been heating over medium heat, season with salt, pepper and garlic powder; stir occasionally.
Now, back to the stir-fry. Add the pork and stir constantly for 3 minutes.
Add the asparagus and zucchini, season with salt and pepper; stir for 2 minutes.
Add the snow peas and ginger, stir for 2 minutes.
*If you want to add some chicken stock here you can but it is not necessary.
Taste and adjust seasoning if necessary.
Divide the riced cauliflower between your bowls and top with the stir-fry.
Grab some chopsticks and go to town!