Here’s another healthy version of a Chinese food delivery favorite. You could definitely substitute chicken or shrimp with this one.
Sweet & Sour Pork with Cauliflower “Fried Rice”
12 oz. pork tenderloin, cut into bite sized cubes
Freshly ground pepper
Garlic powder to taste
1/3 cup Walden Farms ketchup (sugar free and calorie free)
1 Tb. tomato paste
1/3 cup cider or rice vinegar (or a combination)
2 Tb. reduced sodium tamari or soy sauce, divided usage
1 packet Truvia or sweetener of choice
1 medium head of cauliflower, trimmed and cut into chunks
1 large carrot, shredded
2 cloves garlic, minced
1 Tb. ginger, minced
1 bunch green onions, thinly sliced
To make the “rice” grind the chunks of cauliflower in a food processor until it resembles grains of rice. You will most likely have to do this in several batches. Place a wok or large non-stick sauté pan coated with non-stick cooking spray over high heat. (You can use oil if you want to use your fat serving.) When the pan is hot (look for thin wisps of smoke), add the garlic and ginger and sauté briefly, taking care not to brown it too much. Add the ground cauliflower and stir-fry until it is lightly softened and has developed some brown color, about 6 to 8 minutes. Add the shredded carrot, 1 tablespoon of the soy sauce, and stir-fry until well combined, about 2 minutes. Stir in the green onions and remove the fried rice to a bowl and set aside. Wipe or wash out the pan and return the pan to high heat. Coat again with non-stick cooking spray.
When the pan is hot, add the pork tenderloin to the pan and season with pepper and garlic powder. Stir fry until the pork is golden brown on all sides, about 5 minutes. Add the ketchup, tomato paste, vinegar, remaining one tablespoon of soy sauce, and the sweetener to the pan and stir well to combine, be sure the tomato paste is not lumpy and fully mixed into the sauce. Cook until the sauce is thick and coats the meat well, about 2 minutes. Serve over the cauliflower fried rice.