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Wild South Sea Salad

Ingredients
  Pork tenderloin 1⁄2 Pound
  Hoisin sauce 1 1⁄2 Tablespoon
  Plum sauce 1 Tablespoon
  Oyster sauce 1 1⁄2 Teaspoon
  Honey 1 1⁄2 Teaspoon
  Chinese chili sauce 1⁄4 Teaspoon
  Fresh ginger 1 1⁄2 Tablespoon, minced
  Garlic clove 1 Large, minced
  Wild rice 3⁄4 Cup (12 tbs)
  Salt 1 1⁄2 Teaspoon
  Snow peas 12
  Shiitake mushrooms 2 Ounce, stemmed, caps cut into thin julienne strips (Fresh)
  Red bell pepper 1 Small, cut into thin julienne strips
  Yellow bell pepper 1 Small, cut into thin julienne strips
  Arugula 1 Bunch (100 gm), shredded
  Coriander sprigs 1⁄2 Cup (8 tbs), chopped (Fresh)
  Rice vinegar 2 Tablespoon
  Safflower oil 1⁄4 Cup (4 tbs)
  Shallot 1 , minced
Directions

GETTING READY
1) In a small baking dish, put the pork tenderloin.
2) In a small bowl, prepare the marinade by combining hoisin sauce, plum sauce, oyster sauce, honey, chili sauce, 1 1/2 teaspoons of the ginger and the garlic.
3) Spread this marinade all over the pork and let stand at room temperature for 1 to 2 hours.
4) Preheat the oven to 350°.
5) In a strainer, put the wild rice to rinse under cold running water; drain. Set aside.

MAKING
6) Place the baking dish inside the oven and bake until the internal temperature measures 155°, 30 to 40 minutes.
7) Let cool completely.
8) Cut the meat into thin julienne strips about 2 by 1/8 inch.
9) In a medium saucepan, bring 3 cups of water to a boil over high heat.
10) Stir in the wild rice and 1 teaspoon of the salt.
11) Simmer the liquid by reducing the heat to low until the rice grains are puffed and tender, about 45 minutes.
12) Drain and fluff with a fork or chopsticks. Let cool to room temperature and place inside refrigerator to chill completely.
13) In a small saucepan, pour in salted water and bring it to a boil over high heat.
14) Add the snow peas and cook until brightly colored and crisp-tender, 6 to 8 seconds.
15) Drain and rinse under cold running water until cool. Drain on paper towels and cut into thin julienne strips.

FINALIZING
16) In a large serving bowl, combine the pork, wild rice, snow peas, mushrooms, red and yellow peppers, arugula and coriander. Toss to mix well.
17) In a small bowl, add vinegar, oil, shallot and remaining 1 tablespoon ginger and 1/2 teaspoon salt. Whisk thoroughly to prepare the dressing.

SERVING
18) Pour the dressing all over the salad and toss to coat.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Pork
Preparation Time: 
20 Minutes
Cook Time: 
90 Minutes
Ready In: 
110 Minutes
Servings: 
4

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