Thai Pork Salad

RECIPE

Yield
6 servings

Ingredients
1 pound lean boneless pork chops
Vegetable cooking spray
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh mint leaves
3 green onions, finely chopped
1 teaspoon minced fresh ginger
1/2 teaspoon ground red pepper
1/2 cup fresh lime juice
1 tablespoon fish sauce
1 teaspoon sesame oil
1/4 cup rice wine vinegar
2 tablespoons lite soy sauce
1 tablespoon olive oil
1 (16-ounce) package broccoli slaw mix
1 large cucumber, peeled and sliced
Hot cooked basmati rice (optional)
Garnish: fresh cilantro sprigs

Preparation
Process pork in a food processor until coarsely chopped.

Sauté pork in a large skillet coated with cooking spray over medium-high heat 8 to 10 minutes or until meat crumbles and is no longer pink. Drain and cool.

Combine pork, cilantro, and next 7 ingredients.

Stir together vinegar, soy sauce, and olive oil. Drizzle over slaw, tossing to coat. Top with pork mixture; serve with cucumber slices, and, if desired, rice. Garnish, if desired.

Note: Fish sauce is found in Asian markets and large supermarkets.

Nutritional Information
Calories:218 (49% from fat)
Fat:11.8g (sat 3.3g,mono 5.8g,poly 1.6g)
Protein:20g
Carbohydrate:9g
Fiber:2.6g
Cholesterol:57mg
Iron:1.8mg
Sodium:220mg
Calcium:62mg

Thai cooking@home
by cooking lover

Thai One-Pot

RECIPE

Yield
4

Ingredients
1 tablespoon cooking oil
1 green bell pepper, cut into 1/4-inch strips
1 red bell pepper, cut into 1/4-inch strips
1/4 pound shiitake mushrooms, stems removed, caps cut into 1/4-inch slices
1 1/4 pounds lean ground pork
3/4 cup short-grain rice
2 1/2 cups canned low-sodium chicken broth or homemade stock
3 tablespoons soy sauce
1/4 teaspoon cayenne
4 scallions including green tops, chopped
10 radishes, cut into thin slices
5 tablespoons chopped cilantro or fresh parsley
2 tablespoons lime juice (from about 1 lime)

Preparation
1. In a large nonstick frying pan, heat the oil over moderately high heat. Add the bell peppers, shiitakes, and 1/4 teaspoon of the salt and cook, stirring occasionally, until beginning to brown, about 5 minutes. Remove.

2. Add the pork to the pan and cook, stirring, until it is no longer pink, about 3 minutes. Spoon off the fat from the pan. Stir in the bell peppers and shiitakes, the rice, broth, soy sauce, the remaining 3/4 teaspoon salt, and the cayenne. Bring to a simmer. Cover. Reduce the heat to low and simmer, without removing the lid, until the rice is just done, about 20 minutes.

3. Remove the pot from the heat and let stand, covered, for 10 minutes. Stir in the scallions, radishes, cilantro, and lime juice.

Thai cooking@home
by cooking lover