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Ginger Pork Salad

February 24, 2019


from Martha Stewart Living


3 tablespoons rice vinegar
5 tablespoons vegetable oil
4 cups finely shredded red cabbage (from 1/2 head)
Kosher salt and freshly ground pepper
4 boneless pork chops (½ inch thick; 1 pound total), patted dry
4 cups broccoli florets (12 ounces)
4 scallions, thinly sliced, whites and greens separated
2 tablespoons minced fresh ginger (from a 2-inch piece)
2 mini cucumbers, halved lengthwise and thinly sliced (¾ cup)
1 cup cooked brown rice


  1. In a large heatproof bowl, whisk together vinegar and 3 tablespoons oil. Add
    cabbage: toss to coat. Season generously with salt. Season pork with salt and
    pepper. Heat a large skillet over medium-high. Add 1 tablespoon oil and broccoli;
    season with salt and pepper.  Saute for 2 minutes. Add 1/4 cup water, cover and cook until broccoli is crisp-tender, 3 minutes. Stir in scallion whites and ginger: cook, stirring, 30 seconds. Transfer to bowl with cabbage.

  2. Add remaining 1 tablespoon oil to skillet over medium-high heat, then pork. Cook,
    flipping once, until a thermometer inserted in thickest parts registers 140 degrees F, 3 to 4 minutes. Transfer to a plate; let cool slightly, then thinly slice. Toss cucumbers and
    rice with cabbage mixture; season with salt and pepper. Divide among plates; serve
    with pork and top with scallion greens.

From → Recipes, Salad

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