Hands-On Time: 20 minutes
Total Time: 25 minutes
Sweet and sour pork is a big favorite in my family.
For so long it felt like we would never be able to enjoy it again.
But this recipe changed all of that. It is sweet and tangy, just like it should be.
The best bit? Slurping it down with noodles, just like the good old days but without the carbs.
Net carbs: 6.2g Total: 28.2g
1 pound of pork tenderloin, cut into thin strips
½ of a red bell pepper, cut into thin strips
½ of a green bell pepper, cut into thin strips
½ of a small red onion, cut into quarters
1 cup of finely sliced Bok Choy
2 medium spring onions, sliced thinly (retain some green tops for garnish)
2 tablespoons of coconut oil
¼ cup of rice wine vinegar
¼ cup of No added sugar Ketchup
¼ cup of Sukrin Gold Fiber Syrup
2 tablespoons of Tagatesse
1 tablespoon of coconut aminos
½ teaspoon of garlic powder
Heat 1 tablespoon of coconut oil in a large wok or frying pan.
Sear the pork fillet for a few minutes, then remove from pan.
Heat the other tablespoon of coconut oil in a pan and toss in your finely sliced vegetables.
Stir fry until just soft and then add the pork.
Leave to stay warm while you make your sauce.
Place all of the sauce ingredients into a small saucepan and bring to the boil, stirring constantly.
Simmer until sauce starts to thicken.
Toss the pork stir-fry with the sauce and serve over Spaghetti Zeroodles.
Garnish with spring onions.
Store, in an airtight container, in the fridge for up to five days.
Download and print the recipe here
This recipe was created for LeGaia by the talented Naomi Sherman, creator of naomishermanfoodcreative.com.