Sauteed Cauliflower and Snow Peas
Servings 4 servings
- ½ lb pork shoulder or belly
- 1 tsp kosher salt plus more to taste
- 2 tbsp canola oil
- 1 medium onion, sliced
- 2 cloves garlic, chopped
- 1 head of cauliflower, around 2 lbs, cut into florets
- 5 oz snow peas, trimmed
- 1 small carrot, around 3 oz, peeled and julienned
- Freshly cracked black pepper
Place the pork in a medium saucepan and then pour enough water to cover the pork. Bring to a boil. Add salt, lower heat to medium and cook, covered until tender, about 30 minutes. Drain the pork and reserve 2 cups of the broth.
Slice the pork into thin strips. Set aside.
Using a non-stick pan, heat the oil over medium high heat. Add the onion and garlic, and saute until onion starts to soften, about 2 minutes.
Add the pork and stir for 1 minute. Add the broth, cauliflower and carrot, and cook covered for 3 minutes. Add the snow peas and continue cooking for another 1 minute. Season with salt and pepper to taste.
Serve hot with steamed rice.
Calories: 206kcal | Carbohydrates: 19g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 693mg | Potassium: 975mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3935IU | Vitamin C: 134.6mg | Calcium: 86mg | Iron: 2.2mg