Salad from the Orient

Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :2:00
Categories : Salads Chinese
Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 pound pork tenderloin [500 g]

--- Marinade: -----
2 tablespoons brown sugar [27 g]
1 1/2 tablespoons soy sauce, low sodium
2 tablespoons sherry
1 tablespoon Hoisin sauce

--- Dressing: -----
2 tablespoons oil -- *see note
2 tablespoons sugar
2 tablespoons soy sauce
1 teaspoon ginger root -- grated
1 dash Tabasco sauce -- optional

---Salad: -----
6 ounces vermicelli [168 g]
1 cup carrots -- julienned [227 g]
1 cup pea pods
4 green onions
1 tablespoon sesame seeds [9 g]
* 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, 1-1/2 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.

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