HOT 'N CRUNCHY THAI PORK SALAD WITH SPICY PEANUT DRESSING
3 boneless pork chops, cut into stir-fry strips
1 medium onion, finely chopped
1/4 cup lime juice
2 tablespoons soy sauce
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground turmeric
1/8 teaspoon cayenne
1/4 cup peanut butter
1 tablespoon brown sugar
1/2 cup plain nonfat yogurt
1 teaspoon soy sauce
1/8 teaspoon hot pepper sauce
1 tablespoon vegetable oil
4 cups coarsely chopped Chinese cabbage or shredded cabbage
1/4 cup thinly sliced green onions
2 cups chow mein noodles
For marinade, in a small bowl combine onion, lime juice, 2 tablespoons soy sauce, coriander, cumin, ginger, turmeric and cayenne.
Place pork strips in a 1-gallon self-sealing plastic bag; pour marinade over pork strips, seal bag. Marinate in the refrigerator for 1-2 hours. Drain pork strips, discarding marinade.
For dressing, in a small saucepan combine peanut butter and brown sugar.
Cook over low heat, stirring constantly, until well blended.
Remove from heat and stir in yogurt, 1 teaspoon soy sauce and hot pepper sauce.
Return to heat.
Cook and stir over low heat until just heated through. Keep warm.
In a large skillet heat vegetable oil over medium-high heat.
Cook and stir pork strips for 2-3 minutes or until cooked through.
Remove from heat; add cabbage and green onions; toss to combine.
Divide cabbage mixture among individual plates.
Place chow mein noodles on top of cabbage mixture.
Drizzle with dressing.
Entree salad that gives extra crunch and spice to your lunch or light dinner. Simply complete the meal with fruit.
Calories 399 calories; Protein 25 grams; Fat 24 grams; Sodium 415 milligrams; Cholesterol 42 milligrams; Saturated Fat 5 grams; Carbohydrates 25 grams; Fiber 3 grams
Recipe courtesy of National Pork Board.
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