Wednesday, September 2, 2015

Asian Pork and Cabbage Salad

Each culinary ethnicity has its one trifecta of ingredients that are in just about every dish that is served. The Asian cuisine is among one of my favorite trifectas: garlic, chives, ginger, plus soy sauce and red pepper flakes. The sweet, savory and spicy all meld together to make my mouth water and my taste buds tingle. This dish has all the above. The sweet of the oranges mingling with the savory pork and spicy of the red pepper flakes; all served over a crunchy bed of lettuce and purple cabbage. Taste buds beware!

Asian Pork and Cabbage Salad

You will need:

1 lb pork tenderloin, cut in medallions
3 green onions, sliced
1 yellow bell pepper, julianned
1 clove garlic, minced
2 Tbsp coconut oil
1 can Mandarin oranges, reserve the juice
1/8 cup gluten free soy sauce
1/4 cup Gluten free vegetable broth
Salt, Pepper to taste
1.4 tsp ground ginger
1/2 tsp crush red pepper flakes
2 cups shredded purple cabbage
1 bunch red leaf lettuce

Directions:


  • In a wok, on med-hi heat, heat oil and saute pork with the whites of the onions, bell pepper, garlic and spices. 
  • When pork is cooked, add oranges and 1/4 cup juice, soy sauce. Simmer, slowly adding another 1/2 juice with 1.4 cup vegetable broth. Simmer for 5-7 minutes. 
  • Remove from heat and cool while the salad is prepared. 
  • Mix together, sprinkling the green onion parts on top and serve with cold green tea,
  • Total prep time: 40 minutes. Serves:4 people.