Chinese Vegetable and Pork Salad
- PREP TIME: 10 mins
- COOK TIME: 5 mins
- SERVES: 4
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Ingredients
- Spray oil
- 200g piece cooked pork fillet, thinly sliced
- 500g packet frozen Birds Eye Stir Fry – Shanghai
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon finely chopped fresh ginger
- 1 teaspoon sesame oil
- 2 spring onions, chopped
Instructions
- Spray a frying pan with oil and heat. Pan fry sliced pork until golden brown on both sides.
- Cook frozen Birds Eye Stir Fry following packet directions. Drain and cool quickly in iced water. Drain well.
- Place cooled vegetables onto a serving platter and pour over combined oyster sauce, soy, ginger and sesame oil.
- Arrange cooked pork slices over the vegetable salad and sprinkle with chopped spring onion.
Hint:
For a more authentic flavour try using cooked Chinese BBQ pork fillet with a reddish appearance can be purchased from an Asian food store or restaurant where it is commonly seen hanging up on a hook with Peking duck. Alternately a packet of the Asian BBQ spices can be purchased form an Asian food store and follow directions for cooking.
