Sweet-and-Sour Pork
Carrot-Garlic Cauli-Rice
Ingredients
- ¼ cup coconut aminos
- 1 tsp fish sauce
- 2 Tbsp raw honey
- 2 cloves garlic, minced
- 1 Tbsp grated ginger
- 1 Tbsp Sriracha hot sauce (optional)
- 2 lb pork tenderloins, cut into 1-inch chunks
- 2 bell peppers (any color), cut into 1-inch pieces
- 2 cups cubed pineapple
- 3 green onions, cut into 1-inch pieces
- 1 Tbsp arrowroot
- 2 Tbsp water
Instructions
- Whisk together coconut aminos, fish sauce, honey, garlic, ginger, and, if desired, Sriracha.
- Place pork in a large zip-top plastic bag. Pour marinade over pork; seal and chill 30 minutes to 2 hours.
- Cook pork and marinade in a large nonstick skillet over medium-high heat 6 minutes. Add bell peppers, and cook 5 minutes or until tender. Add pineapple and onions.
- Whisk together arrowroot and water. Add to skillet; cook, stirring constantly, 2 minutes or until thickened.
Side Dish Ingredients
- 1 (12-oz) pkg cauliflower florets
- 2 carrots, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 Tbsp avocado oil
- 1 cup chicken broth
- ½ tsp salt
Side Dish Instructions
- Pulse cauliflower in a food processor until it resembles rice.
- Sauté carrots, onion, and garlic in hot oil in a saucepan over medium-high heat 6 minutes.
- Stir in broth and cauliflower; cover and cook 15 minutes or until cauliflower is tender. Sprinkle with salt.
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