Peking Pork Pasta Salad
Once the pasta is cooked and the ingredients are in place, this salad comes together for a quick weekday meal.
1 pound pork tenderloin, cut into 1/4-inch thick slices
1 teaspoon vegetable oil
1/2 cup soy sauce
1/2 cup dry sherry
1 teaspoon sesame oil
8 ounces corkscrew pasta, cooked & drained, room temperature
1 cup sliced green onion, including some green tops
1/2 cup diced green pepper
1/4 cup toasted almond slices
8 ounces fresh spinach leaves, washed and drained
- In a frypan, heat vegetable oil over medium-high heat. Add pork and stir-fry quickly. Remove pork from pan and place in a large bowl.
- Combine soy sauce, sherry and sesame oil. Pour half over pork strips and toss well. Toss pasta together with green onion, green pepper and almonds.
- Arrange pasta mixture on spinach leaves, top with pork and serve remaining soy sauce mixture on side.
Makes 6 servings.
Recipe provided courtesy of National Pork Board.