Salad with mushrooms, tomato and Pork Luncheon Meat
- 1 h 25 min
- 4 persons
Ingredients
- 340 g Tulip Pork Luncheon Meat
- 200 g Green asparagus
- 200 g Mushrooms
- 8 Tomatoes
- 4 tsp Oil
- 1 tsp Sugar
- 4 tsp Soy sauce
- 4 tsp Seame oil
- 4 tsp Parmesan
- Salt
- Freshly ground pepper
- Fresh ginger
- Fresh coriander
- Salad leaves
- Wheat flour
- Chili powder
- Water
- Oil
Instructions
Dice the Pork Luncheon Meat, coat it in wheat flour and sprinkle with chili powder. Heat oil in a pan and fry the diced meat until golden.
Cut tomatoes, asparagus and mushrooms into small pieces.
Blanche the asparagus for 2 minutes in boiling water in a pan.
Whisk together a dressing of oil, sugar, light soy sauce, sesame oil, salt, freshly ground pepper, fresh ginger, parmesan and fresh coriander (save a little coriander for garnishing).
Mix the diced Pork Luncheon Meat with the tomatoes, asparagus, mushrooms, salad leaves and dressing and serve.
