Chinese Pork Salad
1 1/2 lbs. pork loin chops, boneless or strips
8 ozs. chinese pea pods
4 ozs. rice vermicelli noodles
1/2 cup rice vinegar
3 tbsps. soy sauce
2 tbsps. minced fresh ginger
1 tbsp. granulated sugar
1 tbsp. powdered mustard
1 tbsp. sesame oil
3 tbsps. salad oil
2 cloves garlic, thinly sliced
1 cup thinly slivered red onion
1 large red or yellow pepper stemmed, seeded, diced
2 tbsps. lemon juice
6 cups salad greens, rinsed, crisped
1/3 cup finely chopped fresh cilantro
Cut pork chops into thin strips.
Remove strings from pea pods and cook pods in boiling water until bright green,1 minute. Drain and chill.
In large saucepan, bring about 8 cups water to a boil; add noodles and return to a boil, stirring once. Remove from heat; let stand 5 minutes. Drain noodles.
Combine vinegar, soy, ginger, sugar, mustard mixed with 1 tbsp. water and sesame oil to make dressing.
Pour 2 tbsps. salad oil into wok or large skillet over high heat. Add Pork and stir-fry until done, 5 to 6 minutes. Remove from pan; keep warm. Drain drippings.
Pour 1 tbsp. oil into pan. Add garlic; stir-fry about 1 minute. Add onion, peppers, lemon juice and 3 tbsps. water. Stir-fry about 3 minutes or until liquid evaporates.
Mix salad greens with cilantro and arrange on large platter. Shake noodles in colander to remove water. Pour into a bowl; mix with 1/3 of dressing and mound on greens.
Pour remaining dressing into wok. Add cooked pork and peas; stir to heat and coat with dressing. Arrange on and around noodles.
Serve with crusty bread.
Serves 6.
- BadManCanner
Chinese Eggs
6 hard-boiled eggs, shelled
2 tablespoons butter
3 tablespoons soy sauce
2 teaspoons green onions, chopped
1 teaspoon sesame oil
Melt butter with soy sauce in a skillet. Add eggs and cook gently for 5 minutes, basting and turning all the time until the eggs become dark brown.
Slice eggs on serving plate. Drizzle with sesame oil and sprinkle with chopped green onion. Makes 6 servings.
- AJ
