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Ingredients
Pork & Marinade
2 Tablespoons reduced-sodium soy sauce
2 Tablespoons sherry
1 Tablespoon hoisin sauce
3/4 Pound boneless pork tenderloin
Salad
1 Pound fresh Chinese noodles
OR
3/4 pound vermicelli
1 Tablespoon sesame oil
3 Tablespoons hoisin sauce
3 Tablespoons reduced-sodium soy sauce
2 Tablespoons rice-wine vinegar
1 Teaspoon sugar
1 Cup fresh snow peas, trimmed (1/4 pound)
1 Cup bean sprouts
3 Large stalks bok choy, sliced
6 Scallions, trimmed, slivered lengthwise and cut into 2� pieces
Instructions
Marinate Pork: Combine marinade ingredients in a shallow bowl large enough to hold pork. Add pork and roll in marinade to coat. (Pork can be marinated for up to 8 hours if desired, but it is not necessary. If marinating for more than 30 minutes, refrigerate.)
When you are ready to make salad, preheat grill. Cook noodles in large pot of boiling salted water until just done. Drain and rinse thoroughly to cool. Place in large bowl and toss with sesame oil. In small bowl, mix hoisin sauce, soy sauce, rice-wine vinegar and sugar. Add to the pasta and toss.
While pasta cooks, briefly blanch snow peas, bean sprouts and bok choy in boiling water to cover for 45 seconds. Immediately plunge into ice water to stop cooking, then drain.
Cook pork on hot grill for 3 to 10 minutes per side, depending on thickness. Pork is done when meat is firm throughout and just barely shows pink. Do not overcook. Cut into matchstick size pieces. Add vegetables and pork to noodles. Toss to mix well. Serve at once.