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Diet Type: Low Carbohydrate
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Ingredients:
1 cup cooked pork tenderloin, slivered1 cup snow peas, ends trimmed1 can bamboo shoots, drained1 cup Mung Bean Sprouts3 cups Napa cabbage, shreddedcarrot curls1/4 cup canola oil1/4 cup Brown Rice Vinegar1 tablespoon fresh ginger juice1 clove garlic, minced1/4 teaspoon salt
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Serves: 2
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Cooking Time: Under 30 minutes |
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Instructions: |
Bring 2 cups of water to a boil in a medium pot.
Add snow peas and blanch for 1 minute.
Drain and rinse under cool water. Set aside.
Mix the dressing ingredients together until well combined.
Place the Napa cabbage in a large bowl and pour 1/2 of the dressing over it. Toss well to coat.
Arrange the cabbage on serving plates and spread out to cover the whole surface.
Place the snow peas, bamboo shoots and Mung Bean Sprouts around the edges of the plate in their own individual groupings.
Divide the pork in half and place in the center of the plates.
Scatter a few carrot shavings over all and drizzle with remaining dressing. |
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