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Ingredients
- 6 1/4-inch-thick pork loin chops, cut into thin strips, or 1 1/2 pounds medium shrimp, peeled, deveined, and tails removed, for the chicken cutlets
- 1 red bell pepper, cored, seeded, quartered, and thinly sliced
- 20 fresh basil leaves, torn or shredded
Method
- Stir-fry the chicken, pork, or shrimp as directed in the master recipe, #113.
- Add the bell peppers to the pan when you add the ginger and garlic.
- Add the basil when you remove the stir-fry from the heat.
- Toss to wilt and combine.
- Serve over the shredded lettuce.
