Asian Pork Salad

It's been hotter than the hubs of hell here the past couple of weeks, and likely feels even more so to us after being away feeling the cool ocean breezes. For some reason I tend to forget that it's hot or hotter in other parts of the country too, silly me. There's no question it makes finding cool recipes a real challenge.

I had my favorite cutter/chopper home yesterday and he volunteered to help put dinner together. Far be it from me to decline the assistance so we whipped up this quick and fairly light Asian flavored salad for dinner last night.

Loaded with thinly sliced pieces of pork tenderloin, carrots, red pepper and onion and flavored with ginger, garlic, soy sauce and sesame oil, this stir fry goes together very quickly and really tastes like you fussed. I'm sure you're wondering what makes it different from a regular stir fry. That would be a spicy sauce like dressing that's not thickened with cornstarch or arrowroot. Piled on top of some fresh salad greens, it is colorful, flavorful and without the usual noodles or rice, much lower in calories.

Of course, one could also load it into lettuce leaves or even mu shu pancakes for that matter but there's one word of caution. Don't underestimate the power of the red pepper flakes and for heaven's sake, don't leave out the fresh mint. It really makes the dish sing.

Asian Pork Salad

2 tablespoons olive oil

1 pork tenderloin (approx. 1 pound), thinly sliced

3 cloves garlic, minced

1 inch piece fresh ginger, minced

1/2 cup soy sauce

1/4 cup rice vinegar

1/2 teaspoon crushed red pepper flakes

3 large carrots, julienned into 2 inch strips

1 red bell pepper, julienned

1 large onion, thinly sliced

1/2 tablespoon sesame oil

1 package mixed greens

Fresh mint leaves

Sliced toasted almonds for garnish

Heat oil in a wok over high heat until almost smoking. Add pork tenderloin and stir fry for 3 minutes. Add garlic and ginger and stir fry for 1 more minute. Add carrots and red bell pepper. Combine soy sauce, rice vinegar and crushed red pepper flakes. Add to pork mixture in wok, lower heat to medium low and cook for 2 minutes. Add onion, cook for 1 more minute. Stir in sesame oil.  Spoon mixture over lettuce. Garnish with mint leaves and almonds.  Serves 4.  Download Asian Pork Salad

Comments

[Mags]

Oh that just looks so summery and delicious June!

The temp here was 65 degrees when I let Sloopy out this morning. I felt goosebumps for the first time in over a month!

[June]

Mags - here's hoping it stays cool for a few days! Wouldn't you just love a good pot of soup?

[pam]

Another day of high 90's!! This sounds perfect!

[June]

Pam - maybe we should be having ice cream or frappes for dinner. Ultimately digestible I'd say. LOL

[Nanan]

What an absolutely beautiful dish! I love me some pork!!!! On the list of must makes! Hot and muggy here also - and that tropical depression is threatening again! Go figure!

[June]

Lea - I got me some depression going on here too but it ain't the tropical kind. I need a beach!