I found this recipe in one of last year's Cooking Light. The pork turned out very well: tender, a little spicy, but not to hot. For the dressing, I just used leftover dressing from the crunchy romaine and added some ginger to it. I wish I had the salad vegtables that was in the original recipe, but I just used what I had on hand. I topped mine with with fried won tons.
2 comments:
Nice ... I missed all of last year so this one is new to me! Sounds great!
Pretty impressive!! What are those radishes?
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