Skillet Pork with Asian Greens

A vibrant and flavorful skillet dish featuring lean ground pork quickly cooked with crisp green cabbage, bok choy, and tender broccoli florets, served over cauliflower rice for a perfect low-carb, high-fiber meal.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 5
• Cuisine: Chinese
• Difficulty: Easy

Dietary

• Nut-Free
• Egg-Free
• High-Protein
• Low-Carb
• Dairy-Free
• Low-Sugar
• Low-Calorie

Tags

• stir-fry
• quick
• healthy
• savory
• budget-friendly
• tangy

Ingredients

• 1.5 pound ground pork
• 1 tablespoon olive oil
• 1 yellow onion (thinly sliced)
• 4 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 red bell pepper (thinly sliced)
• 4 cup green cabbage (chopped)
• 1 head bok choy (chopped)
• 1.5 cup broccoli florets
• 0.25 cup low-sodium soy sauce
• 2 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon sugar substitute
• 0.5 teaspoon red pepper flakes
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 24 ounce cauliflower rice
• 2 tablespoon green onion (chopped)

Instructions

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up, until browned and cooked through, about 7-8 minutes. Drain any excess fat and set the pork aside.
2. Add the yellow onion, garlic, and fresh ginger to the skillet. Sauté for 2-3 minutes until fragrant.
3. Stir in the red bell pepper, green cabbage, bok choy, and broccoli florets. Cook for 5-7 minutes, stirring frequently, until vegetables are tender-crisp.
4. While vegetables cook, whisk together the low-sodium soy sauce, rice vinegar, sesame oil, sugar substitute, and red pepper flakes (if using) in a small bowl.
5. Return the cooked pork to the skillet. Pour the sauce over the pork and vegetables, tossing to coat. Cook for 1-2 minutes until the sauce has thickened slightly.
6. Meanwhile, prepare the cauliflower rice according to package directions, either in the microwave or by sautéing it in a separate pan until heated through.
7. Season the skillet meal with salt and black pepper to taste. Serve hot over the prepared cauliflower rice, garnished with chopped green onion if desired.

Nutrition (per serving)

• Calories: 445
• Protein: 34.6 g
• Carbohydrates: 26.6 g
• Fat: 25 g
• Fiber: 7.8 g
• Sodium: 780 mg
• Saturated Fat: 9.2 g
• Sugar: 5 g
• Cholesterol: 105 mg