1 pound boneless pork loin, cut into stir-fry strips
1/4 cup lime juice
1/4 cup chicken broth
1/4 cup reduced sodium soy sauce
1 teaspoon sugar
3/4 teaspoon ground cumin
1/2 teaspoon oregano, crushed
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
1 teaspoon liquid smoke
1/4 teaspoon hot pepper sauce
2 cloves garlic, crushed
1 large onion, sliced
1 green bell pepper, seeded, thinly sliced
1 tablespoon lemon juice
6 cups shredded lettuce
12 cherry tomatoes, halved
For marinade, stir together lime juice, broth, soy sauce, sugar, cumin, oregano, ginger, oil, liquid smoke, hot pepper sauce and garlic; pour over pork strips in self-sealing bag. Seal bag, refrigerate 30 minutes.
Remove pork from marinade, reserving 2 tablespoons marinade.
Heat reserved marinade in large nonstick skillet over medium-high heat. Add pork strips, onion and green pepper; stir-fry 3 to 4 minutes or until pork is tender. Drizzle lemon juice over pork and vegetables; remove from heat.
Line 4 individual salad plates with shredded lettuce; spoon pork mixture over, serve with crisp tortilla chips and sliced oranges.
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