Low Carb Chinese Sweet-And-Sour Pork - 13 Net Carbs

Phases 3-4. From The New Atkins for a New You Cookbook. Per Serving: 13g net carbs, 18g carbs, 5g fiber, 41g protein, 19g fat, 410 calories

• Ready In: 50 mins
• Serves: 4
• Yields: 1 1/2 cup servings

Ingredients

• 2  tablespoons canola oil
• 1 1⁄2 lbs  pork tenderloin, cubed
• 1  small yellow onion, chopped (or white)
• 1  red bell pepper, cut into squares
• 1  green bell pepper, cut into squares
• 1  garlic clove, finely chopped
• 1⁄2 medium pineapple, fresh, cubed
• 2  tablespoons tamari
• 1⁄2 cup hoisin sauce, low carb version
• 1  tablespoon chili sauce
• 1⁄2 teaspoon  dark sesame oil
• 6  cups  shredded romaine lettuce
• 3  tablespoons sesame seeds, toasted

Directions

1. Heat oil in large skillet or wok over very high heat.
2. Add pork and stir-fry until browned on all sides, about 2 minute.
3. Add onion and bell peppers; saute until just soft, about 3 minute.
4. Add garlic and saute until fragrant; about 30 seconds.
5. Add pineapple, tamari, hoisin sauce, and chili sauce; cook until sauce thickens, about 3 minute.
6. Remove from heat; stir in sesame oil.
7. Serve over lettuce and garnish with sesame seeds.