With many of our readers requesting recipes, I am continuing to share the recipes from Wednesday night’s Chinese dinner with Leon, Dawn, Di, and Peter. It was quite a meal, and I am glad I made as much food as I did because we have certainly been putting those leftovers to good use.

Last night, the four of us worked through the remaining leftovers for dinner. Whatever we didn’t eat, I carefully packed up and put into the freezer for another meal down the road when it is just the two of us again. There is something very satisfying about having a homemade meal waiting in the freezer, especially when I don’t have to spend time preparing everything from scratch.

On Wednesday night, we also sent Dawn and Leon home with enough leftovers for another full meal for the two of them to enjoy. I always like being able to send friends home with food after we’ve shared a meal together. It feels good knowing that the food won’t go to waste and that someone else can enjoy it.

I often get teased for making so much food, especially when we have guests.  I quadrupled these recipes, which may sound excessive to some people, but after years of cooking for ourselves and others, I know how quickly a large meal can disappear. And in our case, it always seems to go to good use. I can honestly say that our leftovers never, ever see the trash bin.

Although the recipes I prepared for our Chinese dinner weren’t necessarily keto, I still enjoyed the cashew chicken on its own, without rice or any other additions. It was delicious, and I thoroughly enjoyed it both Wednesday night and again last night. That alone made making such a large batch well worth it.

Gluten-Free Sweet & Sour Pork

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4–6

ABOUT THIS RECIPE

Tender pieces of pork are lightly coated and fried until golden, then combined with colorful vegetables, pineapple, and a sweet-and-tangy sauce. This gluten-free version makes a delicious homemade alternative to restaurant-style sweet-and-sour pork.

INGREDIENTS

Pork

• 1 lb boneless pork tenderloin or pork chops, cut into 1-inch cubes
• 1 egg, beaten
• 1/4 cup cornstarch
• 1/4 cup rice flour; I couldn’t find it here, so I used coconut flour with lots of stirring with the liquid
• 1/4 cup chicken stock
• 1/2 teaspoon salt
• Oil, for deep frying: I used macadamia nut oil

Vegetables and Sauce

• 1 green bell pepper, chopped
• 1/2 cup carrots, chopped
• 1/2 cup pineapple chunks
• 2 cloves garlic, minced
• 2 tablespoons oil
• 1 1/4 cups chicken stock
• 1/2 cup sugar
• 1/3 cup red wine vinegar
• 2 tablespoons soy sauce

For Thickening

• 1/4 cup cold water
• 2 tablespoons cornstarch

INSTRUCTIONS

1. Heat a wok or deep skillet to 365°F and add enough oil to provide 2–3 inches of depth for frying.
2. In a small bowl, combine the beaten egg, cornstarch, rice flour, chicken stock, and salt. Mix well to make a batter.
3. Dip the pork cubes into the batter, coating them well. Fry the pork in the hot oil for 5–6 minutes, or until golden brown and cooked through. Drain and keep warm.
4. In a large skillet, heat 2 tablespoons of oil. Add the green pepper, carrots, pineapple, and garlic. Cook until the vegetables are tender but not browned.
5. Stir in the chicken stock, sugar, red wine vinegar, and soy sauce. Bring the mixture to a boil and boil rapidly for 1 minute.
6. In a small bowl, combine the cold water and 2 tablespoons cornstarch, stirring until smooth. Add the mixture to the skillet and stir until the sauce thickens and becomes bubbly.
7. Continue cooking for another 2 minutes. Stir in the fried pork cubes and heat through.
8. Serve hot over rice.