Vietnamese-Style Pork with Cauliflower Rice Lettuce Boats

COOKING IS SIMPLE!

1 Bag (10 oz.) Path of Life (not so fried) Riced Cauliflower Blend, cooked according to package instructions and cooled to room temperature
1lb Pork Tenderloin, trimmed and cut into 2-in. strips
1 Shallot, chopped
3 Garlic Cloves, chopped
¼ Cup Gluten-Free Soy Sauce
3 Tbsp Sugar
¼ Tsp Black Pepper
1 Small Carrot, peeled and grated or cut into thin strips
1 2-in. piece, Seedless Cucumber, cut into thin strips
2 Radishes, cut into thin strips
2 Tbsp Fresh Cilantro, chopped
3 Tbsp Rice Vinegar
¼ Tsp Sea Salt
8 Baby Romaine Lettuce Leaves
2 Tbsp Olive Oil

Combine pork, shallot, garlic, Gluten-Free Soy sauce, 2 tbsp of the sugar and pepper in a mixing bowl. Mix well to combine. Refrigerate 30 minutes.
For slaw; combine carrot, cucumber, radishes, cilantro, vinegar, salt and remaining sugar in a separate mixing bowl.
Heat oil in a large (12-in.) skillet over medium-high heat. Add pork and cook 4-5 minutes or until cooked through. Stirring occasionally.
Scoop (not so fried) Riced Cauliflower Blend into wells of lettuce leaves. Top with pork and slaw.