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Thai Style Gluten Free Pork and Cauliflower Stir Fry Recipe

Updated on February 28, 2011

Here’s an easy and very tasty recipe that makes enough for a couple of people when served with some steamed rice. There’s nothing fancy here, but this recipe just tastes great – and since it doesn’t call for soy sauce or oyster sauce, you’re free from the usual Thai gluten-hiding booby traps.

Thai Style Gluten Free Pork and Cauliflower Stir Fry

  • 2 Tbsl of vegetable oil
  • 2 cloves of garlic, each peeled and flattened with the side of a knife, but not chopped
  • ¼ lb of pork tenderloin, chopped into bit sized pieces
  • 1 cup of cauliflower florets, also cut into bite sized pieces
  • 2 Tbls of water
  • 1 small onion, cut into wedges
  • 2 Tbls of fish sauce
  • 2 Tbls of sugar
  • 6 to 8 cherry tomatoes, cut in half
  1. Heat the oil in a wok or heavy fry pan over medium high, and when hot, add in the garlic, and cook it, stirring, for about 30 seconds or so, or until it is starting to brown and is fragrant.
  2. Once the garlic is well on its way, toss in the pork and stir fry just until the pieces have taken on a cooked color, about 1 minute or so. (The pork will have lots of time to finish cooking, so it doesn’t have tp be done through at this point)
  3. Toss in the cauliflower florets and stir them until they are covered in the oil, and then add in the water.
  4. Let the water steam up and cook through the cauliflower. Although thisisa stir fry, you don’t need to bother it too much during this stage, but keep a close watch on it so that you’re ready to keep things moving once the water has evaporated.
  5. Once the water has just about evaporated, take a test bite of some cauliflower. If it’s just a little bit too underdone to your liking at this point, then it’ll be perfect by the time it’s on your plate. If it’s a lot too underdone now, then add in another little bit of water and let it come close to how you like it before you continue on with things.
  6. Once the water has pretty much evaporated, add in the onion wedges, the fish sauce and the sugar – and the stir fry until the onion starts to brown and soften, about 2 more minutes.
  7. Toss in the cherry tomatoes, stir it up for a few seconds and then turn off the heat.
  8. Taste for seasoning and add more fish sauce or sugar if necessary.
  9. Serve with steamed jasmine rice.



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