January 28th, 2011
Combine green onions, soy sauce, orange juice concentrate, ginger, garlic and lemon grass in a large resealable freezer bag; add pork.
TO FREEZE: Press out air and seal completely; freeze. Prior to cooking, defrost in refrigerator overnight.
TO COOK: Heat 1 tsp olive oil in a large non-stick skillet over medium heat. Let excess marinade drip off, and pat meat with a peper towle; add to pan and cook for 5-6 minutes per side. The meat should feel frpingy when touched and be slightly pink in the middle.
162 calories, 7 g fat, 21 mg calcium, 225 mg sodium, 2 g carbohydrates, 0 g fibre, 20 g protein. Excellent source of thiamine. Good source of vitamin B12 and niacin.