Whenever I'm stressed out, I always have the same temptations–I either am ready for pizza and wings, beer, or Chinese takeout. In the case of the last one, I traditionally order General Tso's Chicken and boneless spare ribs.
It seems Bill and Hayley have the General figured out, and will release that recipe on us with their new book, Gather (on pre-order!), but I am pretty happy with this corner of the ring. From the research I did, the restaurant style red tint of these pork ribs comes from a combination of red food coloring and red wine. We used neither and found that while it may not have the color, it has the flavor.
2 lbs boneless pork ribs, thinly sliced
1/3 C Hoison Sauce
1/4 C coconut aminos
2 cloves garlic, minced
3 tbsp apple cider vinegar
1/4 tsp chinese five spice
2 Tbsp coconut oil
Thinly slice the boneless pork ribs. We sharpened our knife immediately before doing this, and recommend you do the same to keep your knives sharp and around for a long time.
Mix all other ingredients together with a whisk to marinade the pork.
Allow pork to sit for at least an hour, but no more than overnight.
Heat your wok and coconut oil over medium-high heat for several minutes, and then add in pork. Stir vigorously for 4-6 minutes depending on heat of wok/pan until cooked through.
Allow to cool and serve with your favorite vegetables, and possibly a cauliflower fried rice. We chose broccoli.