Oriental Pork Salad

Ingredients

• 2 cloves garlic minced
• 1 tablespoon gingerroot grated peeled
• 1 cup julienne- jicama 
• 0.3 cup juice of lemon 
• 3 tablespoons soya sauce low-sodium
• 3 cups napa cabbage thinly sliced
• 1 pound center-cut pork loin chops boneless (1/)
• 0.3 teaspoon pepper dried red crushed
• 24  rice cakes miniature teriyaki-flavored
• 4 cups romaine lettuce thinly sliced
• 2 teaspoons sugar 
• 1 tablespoon tahini (sesame seed paste)

Equipment

• bowl
• frying pan

Directions

1. Trim fat from pork; cut pork into 1/2-inch strips, and place in a shallow dish.
2. Combine lemon juice and next 4 ingredients, stirring well.
3. Drizzle 3 tablespoons lemon juice mixture over pork. Cover and marinate in refrigerator 2 hours. Set remaining lemon juice mixture aside.
4. Add tahini and sugar to remaining lemon juice mixture; stir well, and set aside.
5. Combine romaine lettuce, cabbage, and jicama in a bowl; toss, and set aside.
6. Remove pork from marinade, discarding marinade.
7. Place pork in a large nonstick skillet, and cook over medium heat 5 to 7 minutes or until done.
8. To serve, place 2 cups lettuce mixture on each of 4 plates. Top evenly with pork strips.
9. Drizzle lemon juice mixture evenly over salads.
10. Serve with rice cakes.