Peppery Pork Salad
|Soy sauce||3 Tablespoon|
|Dry sherry||2 Tablespoon|
|Cornstarch||2 1⁄2 Teaspoon|
|Hot pepper sauce||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Salad oil||3 Tablespoon|
|Green onions||4 , cut into 2 inch pieces|
|Water||1⁄2 Cup (8 tbs)|
|Red peppers||2 Medium|
|Iceberg lettuce head||1 Small|
1. With knife held in slanting position, almost parallel to the cutting surface, cut pork crosswise into 1/8 inch-thick slices. In medium-sized bowl, mix pork and next 6 ingredients.
2. In 10-inch skillet over high heat, in hot salad oil, cook pork mixture and green onions,stirring quickly and frequently, until pork loses its pink color, about 2 to 3 minutes. Stir in water; continue cooking until mixture boils. Spoon mixture into bowl; cover and refrigerate until chilled, about 1 hour.
3. To serve, cut red peppers into thin strips. Thinly slice lettuce. Set aside a few red-pepper strips for garnish. Toss remaining pepper strips with lettuce; arrange on platter. Spoon pork mixture onto lettuce mixture; garnish with reserved pepper strips. Toss just before serving.