NUTRITION

SERVINGS

INGREDIENTS

6 oz pork loin strips

1 tbsp gochujang paste

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 cup cauliflower rice

1 cup baby spinach

0.25 cup cucumber

1 tsp white sesame seeds

0.25 tsp garlic powder

0.25 tsp ground ginger

1 tsp rice vinegar

0.13 tsp sea salt

PREPARATION

• 1

  In a small bowl, whisk together the gochujang paste, coconut aminos, rice vinegar, garlic powder, and ground ginger.

• 2

  Heat the toasted sesame oil in a large skillet over medium-high heat until shimmering.

• 3

  Add the pork loin strips to the skillet, searing until they are golden brown and cooked through.

• 4

  Pour the gochujang sauce over the pork and toss for 1-2 minutes until the meat is thoroughly glazed and sticky.

• 5

  In a separate pan, lightly sauté the cauliflower rice and baby spinach until the spinach is wilted and the rice is tender.

• 6

  Divide the cauliflower rice and spinach mixture into a bowl and top with the glazed pork.

• 7

  Garnish with sliced cucumbers and white sesame seeds, then finish with a pinch of sea salt.