Stir-fry Salad with Ginger Vinaigrette

by Sue Taggart

A delicious, easy lunch or light dinner. If you like things a little hotter, drizzle with some Sriracha hot sauce.

Warm Ginger Vinaigrette

Serves 4:

3Tbs                      rice wine vinegar

2Tbs                      light soy sauce

1tsp                       sugar

2Tbs                      water

2Tbs                      olive or canola oil

1/2tsp                    fresh minced ginger

Put all ingredients into a jar and shake well


Serves 4:

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)

1/2tsp                   salt

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.

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