Ingredients:
½ k cauliflower, cut into flowerettes
3 segments garlic
1 pc onion, medium
½ tsp corn oil
100 gms pork lean, strips
1 pc carrots, cut into flowerette design
½ cup chicharo
2 pcs red pepper strips
1 stalk celery, sliced
¼ tsp salt
dash pepper
Procedure:
- Separate each flowetette of cauliflower and soak in water with salt.
- Sauté garlic and onion in hearted oil.
- Add pork lean strips and cook until tender.
- Then add together all other vegetables and cover while cooking for 5 minutes.
- Adjust seasonings.
Per Serving:
5 gm fats; 10 mg cholesterol; 113 mg sodium; 80 cal calories; 5 gm carbohydrates; 8 gm protein
