Salad from the orient

6 servings

Ingredients

Quantity Ingredient
1 pounds Pork tenderloin
2 tablespoons Brown sugar
1½ tablespoon Soy sauce, low sodium
2 tablespoons Sherry
1 tablespoon Hoisin sauce
2 tablespoons Oil -- *see note
2 tablespoons Sugar
2 tablespoons Soy sauce
1 teaspoon Ginger root -- grated
1 dash Tabasco sauce -- optional
6 ounces Vermicelli
1 cup Carrots -- julienned
1 cup Pea pods
4 Green onions
1 tablespoon Sesame seeds

Directions

MARINADE

DRESSING

SALAD

* Use olive oil or a mixture of olive and peanut oil.

1. Cut the pork into very thin slices, suitable for stir-frying. Mix brown sugar, 1-½ teaspoons soy sauce, sherry (optional) and Hoisin sauce. Pour over the pork strips in heavy plastic bag. Tie bag and put mixture into refrigerator to marinate up to 1 hour, turning bag occasionally.

2. To prepare the dressing, combine oil, sugar, 2 tablespoons soy sauce, ginger root and Tabasco or other hot sauce. Blend and put into refrigerator to chill.

3. Cook vermicelli to desired doneness. Add the pea pods and carrots during last 2 minutes of cooking. Drain and immediately rinse with cold water. Put into large bowl. Pour the dressing over vermicelli mixture, add the green onions (slice into thin rounds, tops included). Set aside while preparing pork.

4. Remove the pork from refrigerator and put into a wok or large heavy skillet. Include some of the marinade. Stir pork strips until browned and cooked through, about 5-7 minutes. Drain and add to the salad mixture. Mix the salad well. Cover and refrigerate 1 hour to allow the flavors to blend. If desired, sprinkle with toasted sesame seeds just before serving.

NOTES : Steamed broccoli flowerettes go well in this salad, and chopped waterchestnuts will add some crunch.

Recipe By : Jo Anne Merrill

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