Oriental Pork Salad

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Dinner

15 minutes

15 min

6

    • 1 1/2 lbs
      750 g
      Canadian Pork Loin Chops, boneless or Pork Strips
    • 8 oz
      250 g
      Chinese pea pods
    • 4 oz
      125 g
      rice vermicelli noodles
    • 1/2 cup
      125 mL
      rice vinegar
    • 3 Tbsp
      45 mL
      soy sauce
    • 2 Tbsp
      25 mL
      minced fresh ginger
    • 1 Tbsp
      15 mL
      sugar
    • 1 Tbsp
      15 mL
      powdered mustard
    • 1 Tbsp
      15 mL
      sesame oil
    • 3 Tbsp
      45 mL
      canola oil, divided
    • 2
      2
      cloves garlic, thinly sliced
    • 1 cup
      250 mL
      thinly slivered red onion
    • 1
      1
      large red or yellow pepper stemmed, seeded, diced
    • 2 Tbsp
      25 mL
      lemon juice
    • 6 cups
      1.5 L
      salad greens, rinsed, crisped
    • 1/3 cup
      75 mL
      finely chopped fresh cilantro

Directions

If using pork chops, cut into thin strips. Remove strings from pea pods; cook pods in boiling water until bright green,1 minute. Drain and chill. In large saucepan, bring about 8 cups (2 L) 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/15mL water and sesame oil to make dressing. Pour 2 Tbsp/25 mL canola 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/15 mL canola oil into pan. Add garlic; stir-fry about 1 minute. Add onion, peppers, lemon juice and 3 Tbsp/45 mL 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.


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