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Sesame Pork Salad


350 g pork; cooked and shredded
450 g cooked rice
100 g snow peas; trimmed and sliced
1 medium cucumber; peeled, seeded, julienned
1 medium red pepper; julienned
1/2 bunch spring onions; sliced
2 tablespoons sesame seeds; toasted
4 tablespoons chicken stock
3 tablespoons rice wine vinegar; or white wine vinegar
3 tablespoons soy sauce
1 tablespoon peanut oil; or salad oil
1 teaspoon sesame oil

Yield: 6 servings

Combine pork, rice, snow peas, cucumber, red pepper, spring onions and sesame seed in large bowl. Combine the chicken stock, rice wine vinegar, soy sauce, peanut oil and sesame oil in small covered jar. Shake to mix well. Add to the salad and toss lightly. Serve slightly chilled or at room temperature. May substiture chicken for pork if desired.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.