Ingredients
- -2 cups frozen peas or corn
- -1/2 cup water
- -1/4 cup sesame oil divided
- -4 cups cubed chicken cooked
- -6 green onions sliced
- -1 large carrot cubed
- -2 cloves garlic, minced
- -20 ounces cauliflower shredded
- -6 tablespoons soya sauce
- -2 eggs beaten
Preparation
Step 1
1. Stir peas and water together in a saucepan; bring to a boil, reduce heat to medium-low, and cook and stir until peas are tender and heated through, about 5 minutes. Drain and discard water.
2.Heat 2 tablespoons sesame oil in a wok over medium-high heat. Cook and stir pork in hot oil until lightly browned on all sides and cooked through, 7 to 10 minutes. Transfer meat to a plate.
3. Heat remaining 2 tablespoons sesame oil the wok. Saute green onions, carrot, and garlic in hot oil until just softened, about 5 minutes. Add cauliflower; cook and stir until cauliflower had a tender but firm to the bite, 4 to 5 minutes.
4. Stir chicken, peas, and and soy sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3 to 5 minutes.
5. Move cauliflower mixture to one side of the wok; pour beaten eggs onto empty side. Scramble eggs until cooked through, 3 to 5 minutes; stir cooked eggs into the pork-cauliflower mixture, breaking up any large chunks.