1tbspall-natural preservative-free fish saucesuch as Red Boat brand
1/4cupwater or bone broth
3tbspcoconut nectar or unsweetened pineapple juice
1tbspfresh grated ginger
Slice pork tenderloin against the grain, very thinly into rounds.
To large mixing bowl, add 1 tbsp coconut aminos, 1 tbsp fish sauce, ¼ cup water or bone broth, coconut nectar, 1 tbsp sesame oil, garlic, ginger, 2 scallions, and white pepper and whisk until combined.
Add pork to bowl and toss well to coat. Marinate for at least one hour, up to 24 hours.
Heat a large skillet to high heat with remaining toasted sesame oil.
Place marinated meat in the preheated skillet and sear on one side before turning pieces to cook through. Remove from heat and place in clean serving bowl.
Add remaining marinade to preheated skillet and cook until bubbly. Remove from heat and pour over cooked meat.
Top meat with reserved remaining 2 chopped scallions and serve in lettuce cups topped with a sprinkle of carrots. Serve with a side of cauliflower rice, if desired.
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