THAI PORK AND CUCUMBER
Makes 4 servings
Equipment
- small bowl, large nonstick skillet, deep serving platter,
Ingredients
- 1 piece cucumber, not peeled, halved lengthwise, seeded and sliced 1/2-inch thick
- 1/2 piece red medium bell pepper, cut into thin strips
- 1/3 cup fresh lime juice
- 1 piece red or green hot Thai chili pepper or serrano pepper, seeded and minced
- 1 tbsp low-sodium soy sauce
- Pepper, to taste
- 2 tsp canola or vegetable oil, divided
- 1 boneless pork loin, divided into very thin strips, about 2-by-1/8-inch
- 2 cloves garlic, minced
- 4 cup thinly sliced romaine or bok choy
- 4 cup thinly sliced romaine or bok choy
- 2 tbsp minced cilantro
Instructions
- 1 Place cucumber and red bell pepper strips in a small bowl.
- 2 Combine lime juice, minced chili, soy sauce and pepper in a small bowl.
- 3 Melt 1 teaspoon oil in a large nonstick skillet over medium-high heat.
- 4 Add meat and cook, stirring frequently, until meat is browned, about 5 to 6 minutes.
- 5 Stir in garlic and cook 30 seconds
- 6 Drizzle with 1 tablespoon of the lime juice mixture and cook, stirring frequently, about 30 seconds or until meat is fully cooked.
- 7 Place romaine or bok choy in a deep serving platter
- 8 Spoon cucumber mixture, with any collected liquid, over greens.
- 9 Top with cooked pork.
- 10 Whisk remaining 1 teaspoon oil into remaining lime juice mixture
- 11 Drizzle mixture over meat and cucumbers
- Garnish with cilantro.
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