Spicy Pork Stir-Fry Salad
Submitted by RobinGC
Hot pork stir-fry served over crisp shredded lettuce with teriyaki-glazed zucchini, radishes, and onions. A warm-meets-cool salad that’s on the table in 30 minutes.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minHot stir-fry on cold lettuce. That contrast is what makes this salad so craveable. Thin strips of pork loin get a quick sear in a screaming wok, then onion chunks, sliced radishes, and julienned zucchini join the party.
A glossy teriyaki sauce thickened with cornstarch coats everything with salty-sweet flavor, while red pepper flakes and a splash of vinegar add heat and tang.
Spoon the whole sizzling mess over a bed of shredded lettuce and watch the steam rise. It wilts the edges just enough while the center stays cool and crunchy.
Chef Tips
- Slice the pork against the grain as thin as you can manage. Thin strips cook in two minutes and stay tender.
- The radishes are the surprise star here. They mellow and turn slightly sweet when stir-fried, nothing like their raw bite.
- Serve immediately. The lettuce wilts fast once the hot pork hits it, and the whole point is that hot-cold contrast.
Ingredients
Directions
Cut pork across grain into thin, narrow strips.
Combine pork, 1 tablespoon, teriyaki sauce and red pepper; set aside.
Combine cornstarch, remaining 3 tablespoons teriyaki sauce, red pepper, vinegar and 1 cup water; set aside.
Heat 1 tablespoon tablespoon oil in hot wok or large skillet over high heat.
Add pork and stir-fry 2 minutes; remove.
Add onion; stir-fry 2 minutes.
Add radishes and zucchini; stir-fry 1 minute longer.
Add pork and teriyaki sauce mixture.
Cook, stirring, until sauce boils and thickens.
Spoon over bed of lettuce on serving platter; serve immediately.
Comments
