Asian Pork Salad 1/4 cup lime juice
(about 2 limes)
1 teaspoon lime zest
1/4 cup chopped fresh mint
1/4 teaspoon cayenne pepper
1 teaspoon ground coriander
2 tablespoons soy sauce
1 tablespoon peanut oil
1 tablespoon minced garlic
1 pound pork tenderloin, cut into 4-by-1/2-inch strips
1 red pepper, cut into strips
8 ounces snow peas
4 scallions, chopped
Combine lime juice and zest, mint, cayenne, coriander, soy sauce and oil in a
bowl and whisk thoroughly. In another bowl, combine garlic and pork. Add 2
tablespoons of dressing; toss to combine.
Heat a nonstick skillet over medium high. Add the pork and
cook, stirring, 3 to 4 minutes, or until browned. Add the red pepper and snow
peas and continue cooking another 2 to 3 minutes, or until vegetables are
slightly softened and pork is cooked through. Remove from heat.
Stir in the remaining dressing and the scallions.
Makes 4 servings
Note: To zest a lime, grate the skin on a box grater; don't include any white
pith. Or use a small tool called a zester |