Salad From The Orient

---------- Recipe via Meal-Master (tm) v8.04

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.

Recipe By : Jo Anne Merrill

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