Oriental Pork Salad

Recipe Ingredients

2 tablespoons	30ml	Low-sodium soy sauce
1 tablespoon	15ml	Chile puree with garlic
1 teaspoon	5ml	Vegetable oil
3/4 lb	340g / 11oz	Boneless pork tenderloin - cut 1 1/2" by 1/2"
		Strips
2 1/2 cups	275g / 9.7oz	Coleslaw mix
1 cup	237ml	Red bell pepper - cut 1/2" strips (small)
1		Black beans - (15 oz) - rinsed, drained
		Toasted sesame seed - if desired

Recipe Instructions

Mix soy sauce, chile puree, and oil. Mix pork and 1 tablespoon of the soy sauce mixture; reserve remiaining soy sauce mixture. Spray 10-inch nonstick skillet with non-stick cooking spray; heat over medium-high heat. Cook pork in skillet, stirring occasionally, until no longer pink. Place pork in medium bowl. To serve, spoon pork mixture onto serving platter. Drizzle with remaining soy sauce mixture, sprinkle with sesame seed if desired.

This recipe yields 4 servings.

Per Serving: 340 calories (100 calories from fat); 35g protein; 11g fat (4g saturated); 34g carbohydrate; 9g dietary fiber; 70mg cholesterol; 650mg sodium.

Source:
Cookbook Digest, Mar/Apr, 1996

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