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Balsamic Pork Stir-Fry Over Cauliflower Rice Recipe

Balsamic Pork Stir-Fry Over Cauliflower Rice
Source: Campbells

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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.

Dinner

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A recipe from Campbells

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