Every so often, my husband asks, "Are you in the mood for Chinese food?" The answer is always an emphatic no. I just never have been that into Chinese food. I love meat. I love rice. I love vegetables. But the heaviness of the sauce and saltiness of a typical Chinese takeout meal has always left me feeling lethargic, thirsty, and unsatisfied.
It doesn't need to be this way!
A few minor tweaks to the traditional and I have a delightful bowl bursting with flavor and color that I just cannot find from many of the local takeout joints. So today, this Tasty Tuesday, my gift to you, dear reader, is a taste of Chinese at a fraction of the sodium and an added boost of fiber.
First, I am swapping traditional rice with cauliflower. Yeah, yeah. I know there are cabbage haters who shudder the thought of eating cauliflower rice. With the right seasoning and pairings, the cabbage-y flavor doesn't come through, though. Promise! If the recipe itself doesn't convince you, maybe the savings of an average of 170 calories per cup or the promise of six times the hunger-busting fiber will.
Next, I am opting to use coconut oil over a traditional vegetable or corn oil. It has a higher flash point which means it doesn't go bitter or rancid when frying at a high heat. In my opinion, a good unrefined coconut oil creates a much cleaner canvas for all the amazing flavors to burst through, especially those of the veggies.
Finally, I am trading coconut aminos for soy sauce. It has the same salty profile without the high sodium and gluten, for those of you who have sensitivities or celiac disease.
Vegetarian? Trade the ground pork for a fleshy squash like zucchini or a delicious eggplant. Sure, it isn't traditional Chinese, but the added vitamins, minerals, and nutrients are worth it.
Making any other tweaks to the recipe? Let me know! I love to hear how you make these recipes uniquely tailored to your tastes and nutritional demands.
Place the cauliflower in a food processor and pulse until it resembles grains of rice.
Heat 1 tbsp of coconut oil in a wok over high heat.
Add the cauliflower “rice” and stir-fry for 5 minutes or until softened. Transfer the “rice” in a bowl and set aside.
In the same wok heat 2 tablespoon of coconut oil over high heat. Add the carrots and mushrooms and stir-fry for 3 minutes.
Add the pork and stir-fry until lightly browned on all sides and cooked through, 7 to 10 minutes.
Push the mixture to the side of the wok and add the eggs. Use a spatula to scramble the egg, breaking it up into small bits.
Add the cauliflower “rice” and mix to combine. Add the coconut aminos, mix well and cook for 1 minute more.
Sprinkle with scallions, season with salt if needed, and serve.
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