Pork and Vegetable Salad

This Pork and Vegetable Salad is a vibrant and refreshing dish that combines marinated pork with a medley of crunchy vegetables, drizzled with a savory dressing. It's a perfect balance of flavors and textures, making it a delightful addition to any Halal Chinese dinner.

Ingredients

• Pork tenderloin - 200 grams
• Carrot - 1 medium, julienned
• Cucumber - 1 medium, julienned
• Red bell pepper - 1 medium, sliced
• Green onions - 2, chopped
• Fresh cilantro - 2 tablespoons, chopped
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Honey - 1 teaspoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Salt - to taste
• Black pepper - to taste
• Mixed salad greens - 100 grams

Steps

1. Slice the pork tenderloin into thin strips and season with salt and black pepper.
2. In a bowl, mix soy sauce, sesame oil, rice vinegar, honey, minced garlic, and grated ginger to create a marinade.
3. Add the pork strips to the marinade and let them sit for at least 15 minutes.
4. In the meantime, prepare the vegetables by julienning the carrot and cucumber, slicing the red bell pepper, and chopping the green onions and cilantro.
5. Heat a non-stick skillet over medium-high heat and add the marinated pork strips, cooking for about 5-7 minutes until fully cooked and browned.
6. Remove the pork from the skillet and let it cool slightly.
7. In a large bowl, combine the mixed salad greens, julienned vegetables, and cooked pork.
8. Toss everything together gently, ensuring the vegetables and pork are evenly distributed.
9. Garnish with chopped cilantro and serve immediately.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 20 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in vitamins and minerals from fresh vegetables.

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