Place cilantro and mint
leaves in a small cup and snip with kitchen shears to make easy
work of mincing. Adjust the "heat" with the chiles
to suit your family's tastes.
Bow Thai
Pork
- 1 1/2 pounds pork loin,
cut into thin strips
Salt, to taste
1 tablespoon vegetable oil
1 to 2 serrano or jalapeno chiles, seeded and minced*
1 (7-ounce) container purchased basil pesto sauce
2 tablespoons minced fresh cilantro leaves
1 tablespoon minced fresh mint leaves
3 tablespoons freshly squeezed lime juice
1 pound farfalle (bow tie) pasta, cooked and drained
- Fresh mint or cilantro
sprigs and red chiles for garnish, optional
- Heat oil in a large skillet
over high heat. Lightly salt pork strips, if desired, and add
to skillet with chiles; cook and stir for 3 to 4 minutes or until
pork is lightly browned. Remove from heat.
- In small bowl, combine
pesto sauce cilantro, mint and lime juice; pour over pork mixture
in skillet; toss lightly to coat.
- Place cooked pasta on
serving platter. Top with pork mixture and garnish with mint
and chiles, if desired.
Serves 6.
*Always wear rubber gloves
when handling hot chiles.
Nutrition Facts
Calories 540 calories
Protein 31 grams
Fat 23 grams
Sodium 290 milligrams
Cholesterol 60 milligrams
Saturated Fat 6 grams
Carbohydrates 54 grams
Recipe provided courtesy
of Pork: The Other White Meat.
