Before I jump into today’s recipe, I need to put a few items on the table. First up, a quick reminder that today is the last day to enter the $100 Visa card giveaway! Be sure to get your name in the hat. I’ll be announcing the winner on this post tomorrow night around 8pm with the help of random.org. And second, starting the week after Easter, I’ll be moving from three posts a week to two. Posts will mainly be published on Tuesday and Friday with an occasional extra post thrown in for good measure. With the growth of Mommie Cooks, it’s become increasingly difficult to keep up a three posts a week schedule and still have time left over to spend with my boys. I love Mommie Cooks, but family time is vital and will always come first. My hope is that dropping down to two days a week will accord me the best of both worlds; spending quality time with my family while still having the ability to participate in a community I’ve come to need and love.
UPDATE: When all was said and done, I had 169 comments to choose from. Thank you so much for all the support, you guys rock! After entering the number into random.org, the winner of the $100 Visa Gift card is…… Comment number 63!! PattyPro, congrats! I’ll be in touch through email to get your information.
Enough announcements; I’m pretty sure you’re itching to cook up a little Asian salad. I know I sure am.
Spring, for me, is about putting away the hot and hearty soups (my favorite winter food) in exchange for light and refreshing salads. I love salads because they’re so flexible. You can add and take away almost any ingredient you want and the result is still delicious. Translated into weeknight dinner language, this means that I can usually scrounge my pantry and fridge to create a garden greens masterpiece without ever taking a trip to the store.
The resulting fare you see here was derived from three basic declarations:
- I was craving Asian.
- I had a package of veal cutlets making residence in my freezer.
- My husband requested a light, one dish salad for that night’s dinner.
Asian + Pork + husband pleasing equals one beautiful meal (and one happy husband I might add). The best part is, it’s super simple to make.
To whip up the marinade for the pork, you simply mix together a smattering of Asian flavors including ginger, soy, garlic and sesame oil. Pop it in the fridge and let the flavors marry together for a an hour or two.
While your pork is getting all tasty in the fridge, grab up a second bowl and put together a quick batch of salad dressing. Think soy, ginger, orange juice, sesame oil, and vinegar. Delish.
For the orange juice, I used the juices from my Dole Mandarin Oranges. Waste not want not, right? You can use orange juice as well.
Throw the salad dressing in the fridge until you’re ready to assemble.
Once the pork is happily married, honeymooned and ready to be eaten, pull it out and pop it in your wok on high heat for 4-5 minutes or until cooked completely.
Grab whatever Asian ingredients get your tastebuds rolling; I used lettuce (of course), mandarin oranges, snow peas, carrots, broccoli, edamame, and chow mein noodles. If I had one on hand, I would have also included a red pepper for color and crunch. Pop a little dressing on top and relish in a truly palate pleasing springtime salad.
Asian Pork Salad
Total Time: 1 Hour 20 Min
For the Marinade:
1/4 Cup Soy Sauce
1 Tbsp Sesame Oil
1 Inch Piece of Ginger, Diced
1 Clove Garlic, Minced
1/8 tsp Pepper
3/4 Cup Orange Juice
1 Pound Pork Cutlets
For the Dressing:
1/4 Cup Orange Juice
1/4 Cup Soy Sauce
1/2 tsp Powdered Ginger
1 Tbsp Sesame Oil
1 Tbsp Vinegar
For the Salad:
1 Head Lettuce
8 Ounces Cooked Edamame
12 Ounces Mandarin Oranges
4 Ounces Snow Peas
1 Carrot, Shaved
1 Cup Broccoli, Cut into Small Pieces
1 Red Pepper, Chopped
11/2 Cups Chow Mein Noodles
For the marinade, mix together all the ingredients with the exception of the pork.
Slice the pork into 1" strips and mix into the marinade, coating completely. Cover and place in fridge for 1 to 2 hours.
After marinating, cook up in a preheated wok set to medium high heat for 4 to 5 minutes or until cooked through.
For the dressing, mix together all the listed ingredients.
Assemble salad with desired toppings including pork, edamame, mandarin oranges, snow peas, carrots, broccoli, red pepper, and chow mein noodles.
Pour dressing over the top of the salad and serve.