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Name: Salad From the Orient
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 6
Cuisine: Chinese
Ingredients: 1 tb Hoisin sauce; 1 tb Sesame seeds; 6 oz Vermicelli; 1 ts Ginger root -- grated; Dressing: -----; Salad: -----; 1 c Pea pods; 4 Green onions; 1 c Carrots -- julienned; 1 1/2 tb Soy sauce, low sodium; 1 lb Pork tenderloin; 1 ds Tabasco sauce -- optional; 2 tb Brown sugar; 2 tb Sherry; 2 tb Sugar; 2 tb Soy sauce; 2 tb Oil -- *see note; Marinade: -----

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INGREDIENTS

1 tb Hoisin sauce
1 tb Sesame seeds
6 oz Vermicelli
1 ts Ginger root -- grated
Dressing: -----
Salad: -----
1 c Pea pods
4 Green onions
1 c Carrots -- julienned
1 1/2 tb Soy sauce, low sodium
1 lb Pork tenderloin
1 ds Tabasco sauce -- optional
2 tb Brown sugar
2 tb Sherry
2 tb Sugar
2 tb Soy sauce
2 tb Oil -- *see note
Marinade: -----

Servings

INSTRUCTIONS

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

NOTES

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Salad From the Orient

1 tb Hoisin sauce
1 tb Sesame seeds
6 oz Vermicelli
1 ts Ginger root -- grated
 Dressing: -----
 Salad: -----
1 c Pea pods
4 Green onions
1 c Carrots -- julienned
1 1/2 tb Soy sauce, low sodium
1 lb Pork tenderloin
1 ds Tabasco sauce -- optional
2 tb Brown sugar
2 tb Sherry
2 tb Sugar
2 tb Soy sauce
2 tb Oil -- *see note
 Marinade: -----

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

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Nutrition

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Serving Size: 1 Serving (165g)
Recipe Makes: 6 Servings

Calories: 306
Calories from Fat: 38 (12%)

Amt Per Serving		% DV

	Total Fat 4.3g	6 %
	Saturated Fat 1.1g	6 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 1.1g
Cholesterol 48.6mg		15 %
Sodium 288.1mg		10 %
Potassium 393.6mg		10 %
Total Carbohydrate 49g		14 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 46.6g
Protein 16.9g		24 %
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Calories per serving: 306

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