serves 4 as a light main course or 8 appetizer servings
1 pound boneless pork loin
1 1/2 teaspoons sesame oil
2 Tablespoons reduced sodium soy sauce
2 teaspoons Sriracha sauce, or to taste
3/4 teaspoon cornstarch
1 Tablespoon vegetable oil
1 1/2 teaspoons minced fresh ginger
2 cloves garlic, finely minced
1 large shallot, finely minced
3 Tablespoons chopped cilantro leaves
1 Tablespoons chopped fresh mint
2 green onions, finely chopped
2 Tablespoons freshly squeezed lime juice
1 large head of Bibb lettuce, washed and leaves separated
1 red bell pepper, seeded and julienned
1 medium carrot, peeled and julienned
1/2 cup honey roasted peanuts, chopped
Mung Bean noodles or sprouts
Chopped fresh cilantro
Trim the fat off the pork and freeze the meat for 30 minutes or until it is a little firm, which makes it easier to cut. Finely mince the meat with a sharp chef's knife. In a small bowl whisk together the sesame oil, soy sauce, Sriracha sauce, and cornstarch until smooth; set aside.
Heat the vegetable oil in a large skillet over high heat. Add the garlic, ginger and shallot, and stir-fry for 1 minute. Add the pork and continue to stir-fry until it is cooked through, about 3 minutes. Add the soy sauce mixture and continue to cook for 2 minutes, stirring constantly. Transfer the mixture to a serving bowl and stir in the cilantro, mint, green onions and lime juice.
Decorate a serving plate with the lettuce leaves and accompaniments to serve alongside the pork mixture. Enjoy!
Printed from thegalleygourmet.net