Post by marlaoh on Sept 13, 2004 8:10:59 GMT -6
Warm Fajita Pork Salad
Prep: 15 min, Marinate: 30 min, Cook: 5 min.
1/4 cup lime juice
1/4 cup chicken stock
1/4 cup lite soy sauce
1 tsp. sugar
3/4 tsp. ground cumin
1/2 tsp. oregano, crushed
1/4 tsp. ground ginger
1 Tbs. vegetable oil
1 tsp. liquid smoke
2 cloves garlic, crushed
1/4 tsp. hot pepper sauce
1 lb. boneless lean pork loin, cut into 2x1/2 inch strips
1 large onion, sliced
1 large green bell pepper, seeded and cut into thin strips
1 Tbs. lemon juice
1 lb. Napa cabbage or Romaine lettuce
12 cherry tomatoes, halved
Combine first 11 ingredients in a jar with a tight-fitting lid. Shake well. Place pork strips in a plastic bag or nonmetal baking dish. Pour marinade mixture over, turning to coat. Seal bag or cover dish and marinate at least 30 minutes, or up to 3 hours in refrigerator, turning pork several times.
Remove pork from marinade, reserving 2 Tbs. marinade. Heat reserved marinade in a heavy nonstick skillet over medium-high heat. Add pork strips, onion and green pepper. Stir-fry 3-5 minutes, or until pork is tender. Drizzle lemon juice over pork and vegetables. Remove from heat. Line individual salad plates with cabbage leaves. Spoon hot pork-vegetable mixture over cabbage. Garnish with cherry tomato halves
Prep: 15 min, Marinate: 30 min, Cook: 5 min.
1/4 cup lime juice
1/4 cup chicken stock
1/4 cup lite soy sauce
1 tsp. sugar
3/4 tsp. ground cumin
1/2 tsp. oregano, crushed
1/4 tsp. ground ginger
1 Tbs. vegetable oil
1 tsp. liquid smoke
2 cloves garlic, crushed
1/4 tsp. hot pepper sauce
1 lb. boneless lean pork loin, cut into 2x1/2 inch strips
1 large onion, sliced
1 large green bell pepper, seeded and cut into thin strips
1 Tbs. lemon juice
1 lb. Napa cabbage or Romaine lettuce
12 cherry tomatoes, halved
Combine first 11 ingredients in a jar with a tight-fitting lid. Shake well. Place pork strips in a plastic bag or nonmetal baking dish. Pour marinade mixture over, turning to coat. Seal bag or cover dish and marinate at least 30 minutes, or up to 3 hours in refrigerator, turning pork several times.
Remove pork from marinade, reserving 2 Tbs. marinade. Heat reserved marinade in a heavy nonstick skillet over medium-high heat. Add pork strips, onion and green pepper. Stir-fry 3-5 minutes, or until pork is tender. Drizzle lemon juice over pork and vegetables. Remove from heat. Line individual salad plates with cabbage leaves. Spoon hot pork-vegetable mixture over cabbage. Garnish with cherry tomato halves