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Clean the pork tenderloin, removing the silver skin. Slice thinly. Mix together the ingredients for the marinade, then add the meat and set aside to marinate. In a food processor, blend the cauliflower florets until they resemble rice. Transfer to a microwave-safe bowl and microwave for 8 minutes or until the cauliflower has the desired tenderness. Coarsely chop the oyster mushrooms. Wash and clean the bok choy. Separate the leaves from the stems. Coarsely chop the leaves, slice the stems. In a wok or large pan, heat the lard over medium-high to high heat. You can also use a different fat that can take high temperatures, for example coconut oil or avocado oil. Fry the bok choy stems until they are tender, about 3 minutes. Add the finely chopped or minced garlic and continuously stir until it just begins to take on color, perhaps a minute. Be careful not to burn it. Add the oyster mushrooms and continue to fry for about 3 minutes. The mushrooms should start to take on color. Move the vegetables to the sides of the pan. Now add the marinated meat and fry until it is almost completely done. Depending on how thinly you cut the meat, this should take no more than 2 to 5 minutes. Move the meat to the side, crack in the eggs and scramble them as they start cooking. Now add the cauliflower rice and mix well. Season to taste with more fish sauce, soy sauce and pepper. If you like it spicy, you can also add fresh, thinly sliced chilis or red pepper flakes. Remove the pan from the heat and stir in the bok choy leaves. Stir, letting the bok choy cook in the residual heat until it starts to wilt, about 1 to 2 minutes. Stir in the lime juice and drizzle on the sesame oil before serving. Enjoy! # Meal Prep Tip You can store the dish in an airtight container for 3 days in the fridge or up to 3 months in the freezer. For best results, thaw overnight. Reheat in the microwave or on the stovetop. Add the lime juice and sesame oil only after reheating.
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