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Ingredients Jump to Instructions ↓

  1. 3 boneless pork chops, cut into stir-fry strips

  2. 1 medium onion, finely chopped

  3. 1/4 cup lime juice

  4. 2 tablespoons soy sauce

  5. 1 teaspoon ground coriander

  6. 1/2 teaspoon ground cumin

  7. 1/2 teaspoon ground ginger

  8. 1/4 teaspoon ground turmeric

  9. 1/8 teaspoon cayenne

  10. 1/4 cup peanut butter

  11. 1 tablespoon brown sugar

  12. 1/2 cup plain nonfat yogurt

  13. 1 teaspoon soy sauce

  14. 1/8 teaspoon hot pepper sauce

  15. 1 tablespoon vegetable oil

  16. 4 cups shredded cabbage OR 4 cups coarsely chopped Chinese cabbage

  17. 1/4 cup thinly sliced green onions

  18. 2 cups chow mein noodles

Instructions Jump to Ingredients ↑

  1. For marinade, in a small bowl combine onion, lime juice, 2 tablespoons soy sauce, coriander, cumin, ginger, turmeric and cayenne.

  2. Place pork strips in a 1-gallon self-sealing plastic bag; pour marinade over pork strips, seal bag. Marinate in the refrigerator for 1-2 hours. Drain pork strips, discarding marinade.

  3. For dressing, in a small saucepan combine peanut butter and brown sugar. Cook over low heat, stirring constantly, until well blended.

  4. Remove from heat and stir in yogurt, 1 teaspoon soy sauce and hot pepper sauce. Return to heat. Cook and stir over low heat until just heated through. Keep warm.

  5. In a large skillet heat vegetable oil over medium-high heat. Cook and stir pork strips for 2-3 minutes or until cooked through. Remove from heat; add cabbage and green onions; toss to combine.

  6. Divide cabbage mixture among individual plates. Place chow mein noodles on top of cabbage mixture. Drizzle with dressing.

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