Peking Pork Pasta Salad - cooking recipe

Ingredients

1 lb. boneless pork tenderloin, cut into 1/2-inch thick slices
1 Tbsp. cooking oil
1/2 c. soy sauce
1/2 c. dry sherry
1 tsp. sesame oil
8 oz. fusilli or corkscrew pasta, cooked and drained
1 c. sliced green onion
1/2 c. diced green pepper
1/2 c. toasted almond slices
spinach leaves

Preparation

In a large frying pan, heat cooking oil to medium high temperature.
Add pork; stir-fry quickly.
Remove pork from pan and place in a large bowl.
Combine soy sauce, sherry and sesame oil.
Pour half over pork strips; toss well.
Cover and marinate 1 hour.
Toss pasta, green onion and green pepper with remaining soy sauce mixture.
Cover and chill 1 hour.
Arrange pasta mixture on spinach leaves.
Top with pork; garnish with almonds.
Makes 6 servings.