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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound boneless center-cut pork loin chops (1/2 inch thick) |
1/4 cup lemon juice |
3 tablespoons low-sodium soy sauce |
1 tablespoon peeled, grated gingerroot |
1/4 teaspoon dried crushed red pepper |
2 cloves garlic, minced |
1 tablespoon tahini (sesame seed paste) |
2 teaspoons sugar |
4 cups thinly sliced romaine lettuce |
3 cups thinly sliced napa cabbage |
1 cup julienne-sliced jicama |
24 miniature teriyaki-flavored rice cakes |
Directions:
1. Trim fat from pork; cut pork into 1/2-inch strips, and place in a shallow dish. Combine lemon juice and next 4 ingredients, stirring well. Drizzle 3 tablespoons lemon juice mixture over pork. Cover and marinate in refrigerator 2 hours. Set remaining lemon juice mixture aside.
2. Add tahini and sugar to remaining lemon juice mixture; stir well, and set aside. Combine romaine lettuce, cabbage, and jicama in a bowl; toss, and set aside.
3. Remove pork from marinade, discarding marinade. Place pork in a large nonstick skillet, and cook over medium heat 5 to 7 minutes or until done.
4. To serve, place 2 cups lettuce mixture on each of 4 plates. Top evenly with pork strips. Drizzle lemon juice mixture evenly over salads. Serve with rice cakes.
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