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Barbecue Pork And Apricot Salad
Easy
Cheap
Barbecued pork is sold cooked and ready to use in your local Chinatowns. If you're not a meat eater, replace it with cubes of tofu.
Prep
4h
Ingredients
For
4
Serving(s)
Dressing
| 2 cloves Garlic (crushed) |
| 1 tbs Grated fresh ginger |
| 2 tbs Soy sauce |
| 1 tbs Vegetable oil |
| 1 tbs Sesame oil |
| 2 tbs Rice wine vinegar or mild white vinegar |
| * Asian style hot sauce and sugar to taste |
Salad
| 6 oz Long-grain and wild rice mix |
| 1/2 cup Snipped dried apricots |
| 1 med Carrot, grated |
| 1/4 English cucumber, grated and squeezed of its moisture 4 green onions, finely chopped |
| 2 cups Bean sprouts |
| 1/4 cup Chopped cilantro |
| 8 oz Piece barbecued pork, thinly sliced |
| * fresh apricots, pitted and sliced |
Barbecue Pork And Apricot Salad Directions
- Combine dressing ingredients in bowl, and reserve. Cook rice in boiling water until just tender, add dried apricots for the last 5 minutes of cooking. Drain well, gently rinse in cold water and drain well again, let cool in shallow pan.
- Gently toss them and the remaining ingredients, except for the pork, a few of the bean sprouts, chopped green onions and cilantro into the dressing. Mound rice on four salad plates, sprinkle with reserved bean sprouts, green onions and cilantro.
- Divide and arrange slices of the pork on top and garnish with fresh apricots, and serve. Salad, without its toppings, can be made several hours in advance, stored in the fridge, and plated later.
Notes
Submitted by Chef Gary M
