Balsamic Pork Stir-Fry Over Cauliflower Rice Recipe

Name: Balsamic Pork Stir-Fry Over Cauliflower Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 4 cups finely chopped cauliflower; 1/4 cup CAMPBELL’S® Ready to Use Chicken Broth; 1/2 tsp salt and pepper; 1 cup CAMPBELL’S® Ready to Use Chicken Broth; 2 tbsp balsamic vinegar; 1 tbsp soy sauce; 1 tsp sugar; 2 tbsp vegetable oil; 1 lb boneless pork loin chops cut into thin strips; 2 tbsp minced fresh ginger root; 2 cloves garlic, minced; 4 each green onion, sliced, white and green parts separated; 2 cups quartered or sliced mushrooms; 2 cups chopped broccoli florets; 1 cup snow peas; 

Ingredients

2 tbsp olive oil
4 cups finely chopped cauliflower
1/4 cup CAMPBELL’S® Ready to Use Chicken Broth
1/2 tsp salt and pepper
1 cup CAMPBELL’S® Ready to Use Chicken Broth
2 tbsp balsamic vinegar
1 tbsp soy sauce
1 tsp sugar
2 tbsp vegetable oil
1 lb boneless pork loin chops cut into thin strips
2 tbsp minced fresh ginger root
2 cloves garlic, minced
4 each green onion, sliced, white and green parts separated
2 cups quartered or sliced mushrooms
2 cups chopped broccoli florets
1 cup snow peas

PREP TIME 15m	COOK TIME 20m	TOTAL TIME 35m
YIELD 4 servings

Instructions

In a large skillet, heat olive oil over medium high heat.
Add cauliflower and stir frequently in the pan until the edges are golden.
Pour in ¼ cup of chicken broth, season with salt and pepper to taste, and partially cover the pan.
Cook just until softened.
Set aside to keep warm.
In a small bowl or measuring cup, make a sauce by stirring together 1 cup of broth, balsamic vinegar, soy sauce and sugar.
Set aside.
In a large non-stick skillet, heat oil over medium high heat and cook pork in batches just until browned, about 2 minutes per side.
Transfer to a dish.
Add ginger, garlic and whites of green onion to the skillet and cook until fragrant, about 1 minute.
Add mushrooms and broccoli and sauté just until mushrooms start to brown, about 2 minutes.
Pour in sauce and cook until liquid is reduced by half, about 3 minutes.
Add pork and snow peas and cook until heated through and snow peas and broccoli are tender crisp, about 2 minutes.
Serve over cauliflower rice.