| Cuisine: Oriental | Type: Sandwich | Serves: 4 |
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Source:
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Cooking Light 2005 |
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Attributes:
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Healthy |
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Comments:
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Serving Suggestions:
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Ingredients:
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PORK: 2 tbs. minced peeled fresh ginger 3 tbs. low-sodium soy sauce 3 tbs. dry sherry 3 tbs. hoisin sauce 1 tbs. dark sesame oil 1 1/2 tsp. hot Chinese mustard 1/4 tsp. five-spice powder 1 garlic clove, minced 1 pound pork tenderloin, trimmed and cut into 1/4 inch slices SLAW: 2 tbs. seasoned rice wine vinegar 1 tbs. hoisin sauce 1 tsp. minced peeled fresh ginger 2 tsp. dark sesame oil 1 tsp. low-sodium soy sauce 1/4 tsp. hot Chinese mustard 1 garlic clove, minced 2 1/2 cups packaged cabbage-and-carrot coleslaw 1/4 cup sliced green onions Cooking Spray Sesame seed buns, toasted |
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Instructions:
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1. To prepare pork, combine first 8 ingredients in a large zip-lock bag. Add pork, seal. Marinate in refrigerator 2 hours, turning occasionally. 2. To prepare slaw, combine vinegar and next 6 ingredients (through 1 garlic clove) in a large bowl. Add coleslaw and green onions, toss well. 3. Heat a large nonstick skillet over medium-high heat. Remove pork from bag, discard marinade. Coat pan with cooking spray. Add pork to pan; cook 2 minutes on each side or until done. 4. Divide pork evenly among the bottom halves of buns and top each with 1/2 cup slaw mixture and top of bun. |
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Related recipes:
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None |
2005-09-13