Citrus Pork with Fettuccine Shirataki

Citrus Pork with Fettuccine Shirataki
Recipe type: Pork
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • ½ pound boneless pork loin, cut into 2x1/2-inch strips
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • ½ cup orange juice
  • 2 tablespoons cider vinegar
  • ½ tablespoon brown sugar
  • 2 medium carrots, sliced
  • 1 tablespoon corn starch
  • ½ cup sliced green onions
  • 1 package Fettuccine Shirataki
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry.
  2. In a small bowl combine cumin, salt and pepper. Add pork; toss to coat.
  3. In a large skillet heat oil over medium high heat. Add the pork and garlic. Sauté for 2 minutes or until browned.
  4. In a small bowl blend the broth, orange juice, vinegar, and brown sugar. Reserve ¼ cup of the broth mixture. Pour all but the reserved broth mixture into the skillet with the pork and garlic.
  5. Add the carrots. Bring to a boil and reduce the heat to medium. Cook 7-8 minutes.
  6. Blend corn starch into reserved broth mixture. Stirring constantly, pour the corn starch mixture into the skillet to thicken the sauce. Add the green onions. Bring to a boil and simmer for 1 more minute.
  7. Toss with the Fettuccine Shirataki. Serve immediately.

 

Ratatouille Shirataki w/Rosemary VIinagrette Sauce

Ratatouille Shirataki with Rosemary VIinagrette Sauce
Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • cup cider vinegar
  • 2 tablespoons Dijon-style mustard
  • 1 teaspoon minced fresh rosemary
  • 2 tablespoons olive oil
  • 1 small eggplant, peeled and diced
  • 1 small zucchini, diced
  • 1 yellow bell pepper, cored, seeded, and diced
  • 3 large roma tomatoes, seeded and diced
  • 2 large scallions, sliced
  • 2 -8 ounce packages Shirataki Noodles
  • 2 tablespoons toasted pine nuts
  • 2 tablespoons Feta cheese, crumbled
  • Garnish: Rosemary sprigs, if desired
Instructions
  1. In a medium bowl, whisk together vinegar, mustard, rosemary, and olive oil. Set aside until needed.
  2. Heat a large nonstick skillet over medium-high heat. Add eggplant, zucchini, peppers, tomatoes, and scallions. Cook, stirring frequently, until vegetables are crisp tender, about 5 minutes.
  3. Rinse and drain Shirataki Noodles. Cut into 4 inch lengths and add to vegetable mixture.
  4. Stir fry until heated through.
  5. Pour reserved sauce over mixture and toss to coat.
  6. Continue cooking until heated through, about 2 minutes.
  7. Place on serving platter and sprinkle pine nuts (almonds work well, too!) and Feta cheese over top.
  8. Garnish with rosemary sprigs if desired.
  9. Serve warm.