This vibrant Chinese-style salad combines tender slices of marinated pork tenderloin with crisp vermicelli noodles, julienned carrots, and sweet pea pods. The dish is tossed in a zesty dressing made from soy sauce, sherry, ginger, and a hint of heat, creating a perfect balance of sweet, savory, and spicy flavors. It&# 226;ÂÂs a light yet satisfying meal thatâÂÂs perfect for lunch, picnics, or as a healthy side dish. Simple to prepare with common pantry ingredients, this salad comes together quickly and can be made ahead of time, allowing the flavors to meld beautifully. Serve it chilled for a refreshing twist on traditional Asian cuisine.
Salad From The Orient
Description
This vibrant Chinese-style salad combines tender slices of marinated pork tenderloin with crisp vermicelli noodles, julienned carrots, and sweet pea pods. The dish is tossed in a zesty dressing made from soy sauce, sherry, ginger, and a hint of heat, creating a perfect balance of sweet, savory, and spicy flavors. It's a light yet satisfying meal that's perfect for lunch, picnics, or as a healthy side dish. Simple to prepare with common pantry ingredients, this salad comes together quickly and can be made ahead of time, allowing the flavors to meld beautifully. Serve it chilled for a refreshing twist on traditional Asian cuisine.Ingredients
Directions
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Cut the pork tenderloin into very thin slices suitable for stir-frying.
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In a heavy plastic bag, combine brown sugar, 1.5 tablespoons soy sauce, sherry, and Hoisin sauce. Add the pork slices, seal the bag, and massage to coat evenly. Refrigerate for up to 1 hour, turning occasionally.
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Prepare the dressing by whisking together 2 tablespoons oil, 2 tablespoons sugar, 2 tablespoons soy sauce, grated ginger, and Tabasco sauce (if using). Refrigerate until needed.
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Cook vermicelli noodles according to package instructions. During the last 2 minutes of cooking, add the julienned carrots and pea pods. Drain and rinse immediately with cold water.
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In a large bowl, combine the drained noodles, carrots, and pea pods. Pour the chilled dressing over the mixture and toss to coat. Add the sliced green onions and set aside.
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Heat a wok or large heavy skillet over medium-high heat. Remove pork from the refrigerator, reserving the marinade. Add the pork and some of the marinade to the wok.
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Stir-fry the pork until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
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Add the cooked pork to the salad bowl. Toss everything together gently to combine.
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Cover the salad and refrigerate for 1 hour to allow flavors to blend. Sprinkle with toasted sesame seeds just before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 169.1kcal
- % Daily Value *
- Total Fat 3.5g6%
- Saturated Fat 1.1g6%
- Cholesterol 84.0mg29%
- Sodium 64.7mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 29.5g59%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The flavors may intensify overnight.
Substitutions: Use olive oil or a mixture of olive and peanut oil for the dressing. If sherry is unavailable, dry white wine or rice vinegar can be used as a substitute.
Tip: For extra crunch, toast the sesame seeds in a dry skillet over medium heat until fragrant before sprinkling on the salad.
Variation: Add shredded cabbage or edamame beans for additional texture and nutrition.
