Name: Warm pork and choy sum salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 gram pork tenderloin; 1/3 cup lime juice; 2 centimetre piece fresh ginger, grated; 2 medium_piece carrots; cooking-oil spray; 500 gram choy sum, coarsely chopped; 2 tablespoon water; 1/2 cup firmly packed fresh basil leaves; 1 cup firmly packed fresh coriander leaves; 4 green onions (scallions), thinly sliced; Sweet chilli dressing; 1 tablespoon fish sauce; 1 tablespoon sweet chilli sauce; 1 tablespoon lime juice; 1 small red thai chilli, finely chopped

Ingredients

800 gram pork tenderloin

1/3 cup lime juice

2 centimetre piece fresh ginger, grated

2 medium_piece carrots

cooking-oil spray

500 gram choy sum, coarsely chopped

2 tablespoon water

1/2 cup firmly packed fresh basil leaves

1 cup firmly packed fresh coriander leaves

4 green onions (scallions), thinly sliced

Sweet chilli dressing

1 tablespoon fish sauce

1 tablespoon sweet chilli sauce

1 tablespoon lime juice

1 small red thai chilli, finely chopped

Method

Warm pork and choy sum salad

1.In a large bowl, place pork with juice and ginger; toss to coat pork in mixture.

2.Make sweet chilli dressing.

3.Using a vegetable peeler, slice carrot into thin ribbons.

4.Lightly spray a medium frying pan with oil; cook pork over medium heat about 8 minutes or until browned all over and cooked as desired. Remove from pan; cover to keep warm.

5.Add choy sum to same heated pan with the water; cook, stirring, until choy sum is just wilted.

6.Meanwhile, thickly slice pork. Place choy sum, carrot, herbs and onion in a large bowl with dressing; toss gently. Serve pork with salad.

Sweet chilli dressing

7.Combine ingredients in a screw-top jar; shake well.

Any Asian greens can be used in this recipe. Try it with buk choy or gai lan (also known as chinese broccoli); you need one bunch of asian greens. Add some baby spinach leaves and cucumber ribbons to the salad, if you like. Toss cooked rice stick noodles through the salad, if liked.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Warm pork and choy sum salad

Sweet chilli dressing

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