Hot out of the wok, these are stir-fry salads - recipes

Sunset, April, 1991

Hot salads featuring stir-fried meat and pungent sauce poured over cool, crisp greens make convenient entree-size dishes for two. Add a bowl of hot rice or warm sesame rolls to complete the meal. First rinse and crisp the greens. As they chill, mix the sauce and slice the meat. Once ingredients are assembled, it takes only minutes to cook the meat.

In the first recipe, pork and a honey-thyme sauce top escarole studded with apple slices. In the second, lamb and chili garlic dressing adorn iceberg lettuce. Stir-fried Pork and Escarole Salad

6 cups (5 to 7 oz.) bite-size pieces
 rinsed and crisped escarole or
 spinach leaves
1/2 cup cider vinegar
4 teaspoons honey
1 medium-size Red Delicious apple,
 cored and sliced thin
2 teaspoons cornstarch
1/2 cup regular-strength chicken broth
1 teaspoon Dijon mustard
1/4 teaspoon dry thyme leaves
1/2 pound lean boneless pork loin, loin
 end, or leg
1 tablespoon salad oil
1 large shallot, chopped
Salt and pepper

On 2 dinner plates, equally mound escarole. In a small bowl, mix vinegar, honey, and apple slices. Lift out slices with a slotted spoon and scatter on escarole. Blend with vinegar mixture the cornstarch, broth, mustard, and thyme.

Trim fat from pork. Cut meat into paperthin strips about 1/2 by 3 inches.

Place a wok or 10- to 12-inch frying pan over high heat; when hot, add oil and tilt pan to coat. Add shallot and pork; stir-fry until pork is lightly browned, about 2 minutes. Push meat to 1 side of pan; add vinegar mixture and stir until it boils, about 1 minute. Stir meat into sauce. Spoon mixture equally over escarole. Add salt and pepper to taste. Serves 2.

Per serving: 388 cal.; 28 g protein; 16 g fat,- 36 g carbo.; 194 mg sodium; 72 mg chol. Stir-fried Spicy Lamb Salad

2 large iceberg lettuce leaves, rinsed
  and crisped
4 cups (10 to 12 oz.) fine-shredded
  iceberg lettuce
1/2 pound boneless lean lamb leg or
  loin
1 tablespoon salad oil
1 teaspoon minced garlic
Chili dressing (recipe follows)
3/4  cup cherry tomatoes, stems
  removed, cut in half
2 tablespoons thin-shredded fresh
  mint leaves or chopped fresh
  cilantro (coriander)

On each of 2 dinner plates, place 1 lettuce leaf. Mound shredded lettuce equally on leaves. Trim fat from lamb; cut meat into paper-thin strips about 1/2 by 3 inches. Place a wok or 10- to 12-inch frying pan over high heat; when hot, add oil and tilt pan to coat. Add garlic and lamb; stir-fry until lightly browned, about 2 minutes. Push meat to 1 side of pan; add dressing and stir until boiling. Stir meat into dressing and spoon equally onto lettuce; top with tomatoes and mint. Serves 2.

Per serving: 319 cal; 26 g protein; 15 g fat; 17g carbo.; 1, 130 mg sodium; 75 mg chol. Chili dressing. Mix 2 teaspoons cornstarch with 1 teaspoon sugar. Stir in 1/2 cup water or regular-strength chicken or beef broth, 2 tablespoons sherry or cider vinegar, 2 tablespoons soy sauce, and teaspoon crushed dried hot red chilies.