Wild South Sea Salad Recipe
Ingredients
| Pork tenderloin | 1/2 pound | |
| Hoisin sauce - 1 1/2 tablespoons | ||
| Plum sauce - 1 tablespoon | ||
| Oyster sauce | 1 1/2 Teaspoon | |
| Honey | 1 1/2 Teaspoon | |
| Chinese chili sauce - 1/4 teaspoon | ||
| Ginger | 1 1/2 Tablespoon, minced | |
| Garlic - 1 large clove, minced | ||
| Wild rice | 3/4 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Snow peas | 12 | |
| Fresh shiitake mushrooms - 2 ounces, stemmed, caps cut into thin julienne strips | ||
| Red bell pepper | 1 Small, cut into thin strips | |
| Yellow bell pepper | 1 Small, cut into thin strips | |
| Arugula | 1 Bunch (100gm), shredded | |
| Fresh coriander sprigs - 1/2 cup, chopped | ||
| Rice vinegar | 2 Tablespoon | |
| Safflower oil | 1/4 Cup (16 tbs) | |
| Shallot | 1 | |
Directions
GETTING READY
1) In a small baking dish, put the pork tenderloin.
2) In a small bowl, prepare the marinade by combining hoisin sauce, plum sauce, oyster sauce, honey, chili sauce, 1 1/2 teaspoons of the ginger and the garlic.
3) Spread this marinade all over the pork and let stand at room temperature for 1 to 2 hours.
4) Preheat the oven to 350°.
5) In a strainer, put the wild rice to rinse under cold running water; drain. Set aside.
MAKING
6) Place the baking dish inside the oven and bake until the internal temperature measures 155°, 30 to 40 minutes.
7) Let cool completely.
8) Cut the meat into thin julienne strips about 2 by 1/8 inch.
9) In a medium saucepan, bring 3 cups of water to a boil over high heat.
10) Stir in the wild rice and 1 teaspoon of the salt.
11) Simmer the liquid by reducing the heat to low until the rice grains are puffed and tender, about 45 minutes.
12) Drain and fluff with a fork or chopsticks. Let cool to room temperature and place inside refrigerator to chill completely.
13) In a small saucepan, pour in salted water and bring it to a boil over high heat.
14) Add the snow peas and cook until brightly colored and crisp-tender, 6 to 8 seconds.
15) Drain and rinse under cold running water until cool. Drain on paper towels and cut into thin julienne strips.
FINALIZING
16) In a large serving bowl, combine the pork, wild rice, snow peas, mushrooms, red and yellow peppers, arugula and coriander. Toss to mix well.
17) In a small bowl, add vinegar, oil, shallot and remaining 1 tablespoon ginger and 1/2 teaspoon salt. Whisk thoroughly to prepare the dressing.
SERVING
18) Pour the dressing all over the salad and toss to coat.
1) In a small baking dish, put the pork tenderloin.
2) In a small bowl, prepare the marinade by combining hoisin sauce, plum sauce, oyster sauce, honey, chili sauce, 1 1/2 teaspoons of the ginger and the garlic.
3) Spread this marinade all over the pork and let stand at room temperature for 1 to 2 hours.
4) Preheat the oven to 350°.
5) In a strainer, put the wild rice to rinse under cold running water; drain. Set aside.
MAKING
6) Place the baking dish inside the oven and bake until the internal temperature measures 155°, 30 to 40 minutes.
7) Let cool completely.
8) Cut the meat into thin julienne strips about 2 by 1/8 inch.
9) In a medium saucepan, bring 3 cups of water to a boil over high heat.
10) Stir in the wild rice and 1 teaspoon of the salt.
11) Simmer the liquid by reducing the heat to low until the rice grains are puffed and tender, about 45 minutes.
12) Drain and fluff with a fork or chopsticks. Let cool to room temperature and place inside refrigerator to chill completely.
13) In a small saucepan, pour in salted water and bring it to a boil over high heat.
14) Add the snow peas and cook until brightly colored and crisp-tender, 6 to 8 seconds.
15) Drain and rinse under cold running water until cool. Drain on paper towels and cut into thin julienne strips.
FINALIZING
16) In a large serving bowl, combine the pork, wild rice, snow peas, mushrooms, red and yellow peppers, arugula and coriander. Toss to mix well.
17) In a small bowl, add vinegar, oil, shallot and remaining 1 tablespoon ginger and 1/2 teaspoon salt. Whisk thoroughly to prepare the dressing.
SERVING
18) Pour the dressing all over the salad and toss to coat.
Chef
