Recipe - Salad From The Orient

1 pound Pork tenderloin
Marinade:
2 tablespoon Brown sugar
1 One half tablespoon Soy sauce, low sodium
2 tablespoon Sherry
1 tablespoon Hoisin sauce
Dressing:
2 tablespoon Oil *see note
2 tablespoon Sugar
2 tablespoon Soy sauce
1 teaspoon Ginger root grated
1 ds Tabasco sauce optional
Salad:
6 ounce Vermicelli
1 cup Carrots julienned
1 cup Pea pods
4 Green onions
1 tablespoon Sesame seeds

* Use olive oil or a mixture of olive and peanut oil.

1. Cut the pork into very thin slices, suitable for stirfrying. Mix brown
sugar, 1One half 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 57 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip