RECIPE # 4060 - WARM THAI SALAD - Wednesday, October 17, 2007
ANN COX / CENTENNIAL MEDICAL CENTER
1 large yellow, red or green pepper, cut into julienne strips
1 c coarsely chopped cucumber
1/4 c lime juice
2 T brown sugar
2 T light soy sauce
1 T fresh chopped basil
14-16 oz lean steak, pork, or chicken, cut into thin strips
2 small cloves garlic, minced
1 jalapeno pepper, seeded and minced
1 T fresh grated gingerroot
Fancy mixed greens for salad
Rice noodles, optional
Combine pepper and cucumber and set aside. In a separate bowl, combine lime juice, brown sugar, soy sauce and basil; mix and set aside. Spray medium-sized skillet or wok with vegetable spray. Stir-fry garlic, jalapeno pepper and gingerroot for about 30 seconds. Add meat strips and stir-fry for 3-4 minutes or until desired degree of doneness. Remove meat from skillet and add to vegetables; toss gently. Add dressing mixture to skillet; bring to a boil and remove from heat. Divide greens between four dinner plates. Spoon beef/vegetable mixture over greens and drizzle hot dressing over salad. May sprinkle with rice noodles if desired. Serve immediately. Yield: 4 servings.
This is one of the featured recipes in a free recipe booklet called "Eating Right With Ann Cox". You can request a copy by calling 1-800-242-5662 or 615-342-1919.