ORIENTAL PORK SALAD

2 tablespoons low-sodium soy sauce
1 tablespoon chile puree with garlic
1 teaspoon vegetable oil
3/4 pound boneless pork tenderloin, cut 1 1/2 by 1/2-inch strips
2 1/2 cups coleslaw mix
1 small red bell pepper, cut 1/2-inch strips
1 (15 oz) can black beans, rinsed, drained
Toasted sesame seed (if desired)

Mix soy sauce, chile puree, and oil.

Mix pork and 1 tablespoon of the soy sauce mixture; reserve remaining soy sauce mixture.

Spray 10-inch nonstick skillet with non-stick cooking spray; heat over medium-high heat. Cook pork in skillet, stirring occasionally, until no longer pink. Place pork in medium bowl.

Add coleslaw mix, bell pepper, and black beans to pork and toss together.

TO SERVE:
Spoon pork mixture onto serving platter. Drizzle with remaining soy sauce mixture, sprinkle with sesame seed if desired.

Servings: 4
Adapted from source: Betty Crocker's New Choices For Pasta, Grains & Beans by General Mills