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

Thai-Style Pork Stew

RECIPE

Peanut butter melds with classic Asian flavors to lend this one-dish meal a Thai flair. Lime makes a perfect accent.

Yield
8 servings (serving size: 1 cup stew, 1 tablespoon green onions, about 1/2 teaspoon peanuts, and 1 lime wedge)

Ingredients
Stew:
2 pounds boned pork loin, cut into 4 pieces
2 cups (1 x 1/4-inch) julienne-cut red bell pepper
1/4 cup teriyaki sauce
2 tablespoons rice or white wine vinegar
1 teaspoon crushed red pepper
2 garlic cloves, minced
1/4 cup creamy peanut butter
Remaining ingredients:
6 cups hot cooked basmati rice
1/2 cup chopped green onions
2 tablespoons chopped dry-roasted peanuts
8 lime wedges

Preparation
To prepare stew, trim fat from pork. Place pork and next 5 ingredients (pork through garlic) in an electric slow cooker. Cover with lid, and cook on low-heat setting for 8 hours. Remove pork from slow cooker, and coarsely chop. Add peanut butter to liquid in slow cooker; stir well. Stir in pork.

Combine stew and rice in a large bowl. Top each serving with onions and peanuts; serve with lime wedges.

Nutritional Information
Calories:412 (30% from fat)
Fat:13.6g (sat 3.6g,mono 6.2g,poly 2.5g)
Protein:28.9g
Carbohydrate:42.3g
Fiber:2.1g
Cholesterol:64mg
Iron:2.9mg
Sodium:425mg
Calcium:37mg

Thai cooking@home
by cooking lover

Thai Pork Salad with Chili Dressing

Thai roasted chili paste combines the kick of chili paste with a smoky flavor. It can be found in most Asian markets. If it is unavailable, chili paste with garlic or Sriracha is a good substitute.

Yield
6 servings (serving size: 1 2/3 cups)
Ingredients
2 ounces uncooked bean threads (cellophane noodles)
2 cups shredded napa (Chinese) cabbage
1 1/2 cups thinly sliced seeded cucumber
1 1/2 cups (1/4-inch-thick) slices Simply Roasted Pork (about 9 ounces)
1 cup thinly sliced red bell pepper strips
3/4 cup finely shredded carrot
1/2 cup thinly sliced red onion
1/4 cup thinly sliced fresh basil
1/4 cup finely chopped fresh mint
1 serrano chile, seeded and finely chopped
1/4 cup finely chopped green onions
3 tablespoons fresh lime juice
3 tablespoons seasoned rice vinegar
2 tablespoons sugar
1 tablespoon fish sauce
1 tablespoon roasted peanut oil
1 1/2 teaspoons roasted red chili paste (such as Thai Kitchen)
1/4 teaspoon salt

Preparation
Pour boiling water over noodles; let stand 8 minutes or until tender. Drain and rinse with cold water. Drain. Snip noodles with kitchen shears. Combine noodles, cabbage, and next 8 ingredients (through serrano) in a large bowl, tossing gently. Combine green onions and remaining ingredients, stirring with a whisk. Pour green onion mixture over cabbage mixture; toss gently to coat.

Nutritional Information
Calories:231 (22% from fat)
Fat:5.7g (sat 1.3g,mono 2.5g,poly 1.4g)
Protein:11g
Carbohydrate:34.3g
Fiber:3.2g
Cholesterol:26mg
Iron:1mg
Sodium:861mg
Calcium:61mg

Thai cooking@home
by cooking lover