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By: Grace B.
| Description: | ||
| Time: | 20 min (10 min to prepare, 10 min to cook) | |
| Meal type: | Salad | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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1 each Sunkist® orange -grated peel 4 cups crisp iceberg lettuce, thinly shredded 4 each large Sunkist® oranges, peeled, segmented 1 tablespoon Vegetable oil 1 each large clove garlic, minced 0.5 teaspoon dried red pepper flakes 8 each oz. lean pork, cut into small thin strips 2 tablespoon Soy sauce 2 teaspoon sesame seed, toasted, fresh cilantro, chopped 1 each Sunkist® lemon -cut in wedges |
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| Directions: | ||
| Set aside grated peel. Arrange lettuce on four salad plates, with orange sections on top. Heat oil in large skillet or wok. Add garlic and red pepper; stir, then immediately add pork strips. Stir-fry until slightly browned. Add soy sauce, reserved orange peel and two tablespoons water. Heat, stirring often until cooked through. Cool slightly. Just before serving, toss pork mixture with sesame seeds and cilantro; spoon over lettuce and oranges. Serve with lemon wedges |
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| Notes: | ||
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