I recently received my grandmother’s collection of recipes, though I have never tried this suet pudding dish. In the 1930s, she prepared sweets at a restaurant; later, upon demand, she prepared desserts at home.
| Prep Time: | 20 mins |
| Cook Time: | 12 mins |
| Total Time: | 32 mins |
| Servings: | 4 |
| Yield: | 4 main-dish servings |
Ingredients
- 1 head cauliflower, cored and cut into florets
- 2 tablespoons sesame oil
- 2 boneless pork chops
- ½ teaspoon five-spice powder, or to taste
- ¼ cup reduced-sodium soy sauce
- 1 tablespoon light brown sugar
- 1 ½ teaspoons fish sauce
- 1 pinch red pepper flakes
- ⅛ teaspoon ground ginger
- ¾ cup roughly-chopped mushrooms
- 1 small yellow onion, finely chopped, or more to taste
- ½ cup carrot, diced
- ¼ fresh poblano chile pepper, diced, or to taste
- 2 eggs, beaten
- 2 tablespoons chopped green onion
Instructions
- Pulse cauliflower in a food processor until it resembles rice.
- Heat sesame oil a large wok or skillet over medium heat. Season pork chops with five-spice powder; cook until pork is slightly pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork chops to a cutting board to rest.
- Whisk soy sauce, brown sugar, fish sauce, red pepper flakes, and ginger together in a bowl.
- Return wok to medium heat; cook and stir mushrooms, onion, carrot, and poblano chile until tender, about 4 minutes. Cut pork chops into cubes.
- Push mushroom mixture to one side of wok. Add eggs; cook and stir until scrambled, 1 to 2 minutes. Stir mushroom mixture and eggs together in wok. Stir in cauliflower and soy sauce mixture; add pork cubes. Cook until cauliflower is tender, 3 to 4 minutes more. Garnish with green onions.
- Liquid amino (such as Bragg’s(R)) can be used in place of the soy sauce, if desired.
- I used small pork chops for this recipe; about the size of your palm.
Nutrition Facts
| Calories | 257 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 122 mg |
| Dietary Fiber | 5 g |
| Protein | 20 g |
| Saturated Fat | 3 g |
| Sodium | 778 mg |
| Sugars | 9 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I made this the other night with only one change, I used the whole poblano pepper. They are not spicy to me and using 1/4 of a pepper didn’t seem like enough. My husband and I both liked it, but we both needed to add extra soy sauce and red pepper flakes. Next time I would double the sauce and definitely add more red pepper. As written, I would not call this spicy.
I changed it up a good bit, but I like the blending of flavors. I would make it again!
This was delicious! I made it with some modifications. I didn’t have fish sauce so I used a combination of 1 Tsp. Thai red curry sauce and a generous 1/2 Tsp. of Sambal Olek. I also used an Indonesian spice called. Garam Masala, as the seasoning on the pork since I didn’t have the Chinese 5 spices. I also added two cloves of garlic, used half of a medium yellow onion, three green onions, 2-3 stalks of celery, and two carrots with the vegetables, along with 8 small portabella mushrooms. Instead of Soy Sauce, I made this gluten-free by using Tamari sauce and reduced the glycemic level by using Coconut Brown Sugar. I also added diced fresh ginger to the marinade instead of powdered ginger. Since I had such a large head of cauliflower, I ended up using a little more than half of the riced amount, saving the rest to use for other purposes. I also only used one egg instead of two. Once it all came together, it was superb! I garnished with more green onion tops sliced diagonally, and some chopped cilantro. The fresh cilantro added a wonderful flavor to the dish. I will definitely make this again. I’m sorry, I didn’t take a photo!
I made it with rice instead of cauliflower. I added bean sprouts and water chestnuts, as well as celery.I didn’t have peppers, so threw in a little extra flaked pepper and Sriracha. I garnished it with green onions and cilantro. Best I’ve ever had, including China and Asia!
Very good! I don’t even like cauliflower, but I had to try this. The seasonings and other ingredients mask the taste well. Now I have one more way to get more veggies in my diet. I used what I had on hand: leftover teriyaki pork tenderloin, carrots, green onions, frozen peas. I only used half the cauliflower but kept the other things the same. I didn’t have a chili pepper so I just used a bigger pinch of red pepper flakes. I will make this again. PS: my husband couldn’t guess what the “secret” ingredient was. He really thought it was rice.
The best recipe we’ve tried for substitute fried rice!
I loved this recipe. I used shrimp instead of pork and I added snap peas. It was delicious and very filling. I will definitely make this again.
It was decent. My teenagers ate it. Nothing special about it. Next time I will make it with shrimp.
So good! My husband is not a fan of cauliflower, but he said it was the best cauliflower he had ever eaten. This recipe has great flavor and was such a good swap for regular fried rice.
I made this tonight and it did not look anything like the picture but it tasted amazing. Even my kids liked it, which is saying a lot. Easy way to get the kids to eat vegetables. I will make this again. May even trying stuffing it in bell peppers and baking next time. It did take a little more effort/time than I budgeted for. Great recipe.
Didn’t have mushrooms so used snow peas and capsicum. It was yummy.
Quick, easy, healthy, and really good! I didn’t find this to be at all spicy (hot). I added a little chicken broth at the end to keep it from being dry.
I’ve made this twice now. The first time I doubled the sauce. The second I made it as suggested. Doubled had more flavor but was juicier. Also, thie second rime i added sugar snap peas for more crunch and vegetables. I can hardly believe I’m eating mostly vegetables with this. It is so good and good for you!
lacked flavor. A lot of work for little enjoyment.
This is wonderful! I halved the recipe for 2 people. Plenty! The only changes I made were to use honey instead of brown sugar (out of it) in the sauce, and I subbed in kale and peas for the veggies (what I had on hand in the freezer). I also sautéed some shrimp marinated in a bit of granulated garlic, salt, & paprika and cooked very quickly in olive oil & mixed in the shrimp at the end. Outstanding dish! Thanks for sharing! This is a keeper.
This was an amazing dish. Recipe easy to follow and simple to make. Thought that it would be very tasting with some shrimp added
Yum! Came out well. You’ll want to prep all ingredients before you start cooking for ease of cooking.
Perfect! A super healthy alternative to traditional fried rice without all the carbs! This fits nicely into my healthy lifestyle. It’s a little time-consuming, but it’s so worth it. I cut the cauliflower into florets and was easily able to “rice” it in my Ninja blender pitcher in a matter of seconds. Super easy! Next time I’ll definitely use much more red pepper flakes and poblano because this wasn’t spicy at all for my tastes. Thanks for the fabulous recipe!