Salad from the orient
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Salad from the orient
  Salad    Chinese  
Last updated 6/12/2012 1:21:08 AM. Recipe ID 53188. Report a problem with this recipe.
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      Title: Salad from the orient
 Categories: Salads, Chinese, Meats
      Yield: 6 Servings
        1 lb pork tenderloin
  :          Marinade: -----
        2 TB brown sugar
    1 1/2 TB soy sauce, low sodium
        2 TB sherry
        1 TB Hoisin sauce
  :          Dressing: -----
        2 TB oil -- *see note
        2 TB sugar
        2 TB soy sauce
        1 ts ginger root -- grated
        1 ds Tabasco sauce -- optional
  :          Salad: -----
        6 oz vermicelli
        1 c  carrots -- julienned
        1 c  pea pods
        4    green onions
        1 TB sesame seeds
  * 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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Recipe ID 53188 (Apr 03, 2005)

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