thai-style pork salad

In large bowl combine:  
3/4 c. unsweetened coconut milk
1/4 c. snipped fresh cilantro
1/3 c. soy sauce  (reduced sodium)
1/4 c. lime juice
2 Tbsp. grated fresh ginger
1 lb. boneless pork loin ~ cut into bite size pieces

Toss to coat

In lagre skillet heat 1 Tbsp olive oil
Add meat mixture and cook 3 minutes
Add 1 c. bias cut green beans
Cook and stir 3 - 4 minutes until beans are crips-tender and pork is just slightly pink, stirring occasionally
Add 1 cup shredded carrots just before serving

12 napa cabbage leaves
To serve, top cabbage leaves with pork mixture
Sprint with additional cilantro and serve with lime wedges.

From Better Home & Gardens magazine September 2014
BHG.com