Oriental Barbecued Pork Salad

Oriental Barbecued Pork Salad

BettyCrockerRecipe by BettyCrocker

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40 minutes

40 minutes

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    Ingredients

    • MARINADE
    • 2  tablespoons brown sugar
    • 2  tablespoons soy sauce
    • 2  tablespoons dry sherry
    • 1  tablespoon hoisin sauce
    • 1  lb. boneless pork, cut into bite-sized strips
    • DRESSING
    • 1/4  cup oil
    • 2  tablespoons sugar
    • 2  tablespoons vinegar
    • 1  teaspoon soy sauce
    • 1  teaspoon grated gingerroot or 1/2 teaspoon ginger
    • Dash hot pepper sauce
    • SALAD
    • 6  oz. uncooked vermicelli (fine spaghetti)
    • 4  oz. (1 cup) fresh snow pea pods
    • 1  cup julienne-cut carrots (2x1/4x1/4-inch)
    • 1  (8-oz.) can sliced water chestnuts, drained
    • 1/4  cup diagonally sliced green onions
    • 2  tablespoons sesame seed, toasted

    Directions

    1. 1In medium bowl, combine all marinade ingredients except pork; blend well. Add pork; stir to coat. Cover; refrigerate at least 30 minutes.
    2. 2In small bowl, combine all dressing ingredients; blend well. Set aside.
    3. 3Cook vermicelli to desired doneness as directed on package, adding snow pea pods and carrots during last minute of cooking time. Drain; rinse with cold water to cool. In large bowl, combine cooked vermicelli-vegetable mixture with water chestnuts and onions. Pour dressing over mixture; toss gently.
    4. 4In large skillet, cook and stir pork and marinade 5 minutes or until brown and no longer pink. Add to salad; mix to combine. Serve immediately, or cover and refrigerate 2 to 3 hours to chill. Just before serving, sprinkle with sesame seed.

    Categories: Course, Salads, Ingredient, Pork

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