Ginger Pork and Cucumber Salad

Yield: Serves 2 (salad only)
Cook Time: 20 minutes

Ingredients

• 1 tablespoon canola oil

• 8 ounces ground pork

• 1 clove garlic, finely chopped

• 1 small red chile, finely chopped

• 1 tablespoon plus 1 teaspoon. peeled and grated fresh ginger, divided

• 2 tablespoons lime juice, divided

• 1 tablespoon low-sodium soy sauce, divided

• 1 teaspoon brown sugar

• ½ seedless cucumber, sliced

• 1 scallion, sliced

• 2 cup fresh cilantro

• ½ cup fresh mint

• Cooked rice, for serving

Directions

1. Heat the oil on medium-high until hot in a cast-iron skillet. Add the pork and cook until browned, breaking up with the back of a wooden spoon, about 7 minutes. Toss with the garlic, the chile and 1 tablespoon ginger. Remove from the heat and toss with 1 tablespoon lime juice and 1/2 table-spoon soy sauce, adding 2 tablespoons water if dry.

2. Whisk the remaining 1 tablespoon lime juice, ½ tablespoon soy sauce and 1 teaspoon ginger and the brown sugar. Toss with the cucumber and scallion, fold in the cilantro and mint. Serve with the pork over rice.