Name: "Kung Pao" Pork Meatballs with Peppers, Peanuts & Cauliflower Rice
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ medium heads cauliflower; 3 sticks celery; 3 (2 ½ cm) pieces ginger root; 1 small bunch green onions (scallions); 1.02 kg lean ground pork; ⅓ cup peanuts, roasted unsalted; 1 ½ red bell peppers; 170 g water chestnuts; brown sugar; chili-garlic sauce; cornstarch; panko bread crumbs; rice vinegar; salt; soy sauce; toasted sesame oil

"Kung Pao" Pork Meatballs with Peppers, Peanuts & Cauliflower Rice"Kung Pao" Pork Meatballs with Peppers, Peanuts & Cauliflower Rice — a 45-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1 ½ medium heads cauliflower

3 sticks celery

3 (2 ½ cm) pieces ginger root

1 small bunch green onions (scallions)

1.02 kg lean ground pork

⅓ cup peanuts, roasted unsalted

1 ½ red bell peppers

170 g water chestnuts

brown sugar

chili-garlic sauce

cornstarch

panko bread crumbs

rice vinegar

salt

soy sauce

toasted sesame oil

Instructions

Preheat oven to 220°C (425°F).

Wash and dry the fresh produce.

Cut each cauliflower head into quarters; using a box grater, hold the stem end of the cauliflower and coarsely grate. (Alternatively, transfer cauliflower to the bowl of a food processor; pulse until rice-like in consistency.) Place in a large bowl.

Add oil and salt to the bowl with the cauliflower rice, then stir to combine. Divide between two baking sheet pans and spread out in an even layer. (Reserve bowl for later use.)

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring cauliflower halfway through, until rice is tender and golden, 18-20 minutes. Remove from oven.

Meanwhile, peel and mince ginger. Place in the reserved bowl along with pork, bread crumbs, chili-garlic sauce, and salt; using your hands, mix well to combine.

Using a tablespoon measure, form the pork mixture into rounded meatballs and place on a plate.

Preheat a large skillet over medium-high heat.

While the skillet heats up, trim and cut green onions crosswise into thin pieces. Place in a medium bowl and set aside.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add meatballs and cook, turning occasionally, until golden brown and cooked through, 6-8 minutes. Transfer to a clean plate. (Reserve skillet for later use.)

While the meatballs are cooking, trim, seed, and medium dice bell peppers. Trim and thinly slice celery crosswise. Add both to the bowl with the green onions.

Drain and rinse water chestnuts. Add to the bowl.

Return skillet to medium-high heat, add more oil, and swirl to coat the bottom. Add veggies, water chestnuts, and peanuts; stir-fry until veggies are tender-crisp, 4-5 minutes.

Meanwhile, place water, vinegar, soy sauce, chili-garlic sauce, cornstarch, and sugar in a small bowl. Stir to combine the sauce.

Return meatballs to the skillet along with the sauce. Bring to a boil and cook, stirring frequently, until sauce has thickened and meatballs are warmed through, 1-2 minutes. Remove from heat.

To serve, divide cauliflower rice, meatballs, veggies, and sauce between plates or bowls. Enjoy!

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