Categories: pork

Ingredients

• 1 cucumber, not peeled, halved lengthwise, seeded and sliced 1/2-inch thick
• 1/2 medium red bell pepper, cut into thin strips
• 1/3 cup fresh lime juice
• 1/2 to 1 red or green hot Thai chile or other hot pepper, seeded and minced, or to taste
• 1 Tbsp. low-sodium soy sauce
• Ground black pepper, to taste
• 2 tsp. canola or vegetable oil, divided use
• 1 lb. boneless pork loin, cut into very thin strips, about 2 x 1/8-inch
• 2 cloves garlic, minced
• 4 cups thinly sliced romaine or bok choy
• 2 Tbsp. minced cilantro

Directions

1. Place cucumber and red bell pepper strips in a small bowl.
2. Combine lime juice, minced chili, soy sauce and pepper in a small bowl. Spoon 2 Tbsp. of the lime mixture over cucumbers. Toss and set aside.
3. Heat 1 tsp. of the oil in a large skillet over medium-high heat. Add meat and cook, stirring frequently, until meat is browned, 5 to 6 minutes. Stir in garlic and cook 30 seconds. Drizzle with 1 Tbsp. of the lime juice mixture and cook, stirring frequently, for 30 seconds or until meat is fully cooked.
4. Place romaine or bok choy in a deep serving platter. Spoon cucumber mixture, with any collected liquid, over greens. Top with cooked pork.
5. Whisk remaining 1 tsp. oil into remaining lime juice mixture .

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