Sauteed Cauliflower and Snow Peas

Sautéed cauliflower and snow peas come alive with tender pork, a crunch from the veggies, and a burst of flavor from garlic and onion. It's quick, satisfying, and so colorful!

Course Side Dish

Prep Time 30

Cook Time 15

Total Time 45

Servings servings

Calories 206kcal

Author Liza Agbanlog

Ingredients

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

Instructions

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.

Nutrition