Salad from the orient

---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Salad From The Orient
  Categories: Salads, Chinese, Meats
       Yield: 6 servings
  
  
         1 lb pork tenderloin
   :          Marinade: -----
         2 TB brown sugar
     1 1/2 TB soy sauce, low sodium
         2 TB sherry
         1 TB Hoisin sauce
   :          Dressing: -----
         2 TB oil -- *see note
         2 TB sugar
         2 TB soy sauce
         1 ts ginger root -- grated
         1 ds Tabasco sauce -- optional
   :          Salad: -----
         6 oz vermicelli
         1 c  carrots -- julienned
         1 c  pea pods
         4    green onions
         1 TB sesame seeds
   
   * 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
  
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