A delicious, easy lunch or light dinner. If you like things a little hotter, drizzle with some Sriracha hot sauce.
Warm Ginger Vinaigrette
3Tbs rice wine vinegar
2Tbs light soy sauce
2Tbs olive or canola oil
1/2tsp fresh minced ginger
Put all ingredients into a jar and shake well
1 lb thick, boneless pork chop, trimmed of any fat and cut into ¼” slices
1Tbs light soy sauce
1Tbs dry sherry
1Tbs toasted sesame oil
4oz mushrooms, thinly sliced
2Tbs fresh minced ginger
1 large red pepper, cored, seeded and thinly sliced
8 thin asparagus cut into 2” pieces
1/2lb baby spinach (about 8 loosely packed cups)
Put the pork in a small bowl, with the salt and the tablespoon of soy sauce and sherry. Toss and let stand for 10 minutes.
Arrange the spinach red pepper and asparagus on four plates.
In a skillet heat the sesame oil and cook the pork over a high heat for 2-3 minutes until firm and no longer raw. Remove from pan and put into a bowl. Pour the remaining liquid from the bowl that the pork was marinating in into the skillet and add the mushrooms and ginger. Cook until the mushrooms have softened. Pour over the pork, mix well and divide pork and mushrooms onto the four spinach salads. Pour over the vinaigrette.