Salad From The Orient

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.

Cooking Method: Stir Frying

Cuisine: Chinese

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 350

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

Pork tenderloin
brown sugar
low sodium soy sauce
sherry
Hoisin sauce
oil (olive or peanut)
sugar
soy sauce
grated ginger root
Tabasco sauce (optional)
vermicelli noodles
julienned carrots
pea pods
green onions, sliced
sesame seeds, toasted

Directions

1
Cut the pork tenderloin into very thin slices suitable for stir-frying.
2
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.
3
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.
4
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.
5
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.
6
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.
7
Stir-fry the pork until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
8
Add the cooked pork to the salad bowl. Toss everything together gently to combine.
9
Cover the salad and refrigerate for 1 hour to allow flavors to blend. Sprinkle with toasted sesame seeds just before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 350kcal

% Daily Value *
Total Fat 12g19%
Saturated Fat 4g20%
Cholesterol 85mg29%
Sodium 650mg28%
Total Carbohydrate 35g12%
Dietary Fiber 3g12%
Sugars 18g
Protein 25g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: salad, chinese, pork, tenderloin, vermicelli, asian, fresh, light, healthy, stir-fry, soy sauce, ginger, sesame seeds, picnic, lunch, side dish, marinated, crisp, vegetables, pea pods

Read it online: https://www.chefs-mate.com/recipe/salad-from-the-orient/