[Low Carb] Chinese Pork & Veggie Stir-Fry

Heat a large frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Return the frying pan to a high heat. Add a drizzle of olive oil and the cauliflower rice and cook until softened, 2-4 minutes. Add 1/2 the garlic and a small drizzle of sesame oil and cook until fragrant, 1 minute. Season to taste. Stir through the sesame seeds and transfer to a bowl. Cover to keep warm.

Wipe out the frying pan. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the carrot and onion until softened, 4-5 minutes. Transfer to a second medium bowl.

Return the frying pan to a high heat with a drizzle of olive oil. Cook the pork mince, breaking it up with a spoon, until just browned, 3-4 minutes.

Add the Asian greens and remaining garlic to the pork and cook until wilted, 1 minute. Add the oyster sauce mixture and butter, then return the carrot and onion to the pan and cook until bubbling, 30 seconds.