RCI-SN.003.0209.001
Pork Cantonese Salad
Makes 10 servings
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- cooked rice4 cupscooled
- cold cooked pork roast3 cupscut into long strips 1/4-inch wide
- diagonally-sliced celery2 cups
- fresh bean sprouts*2 cups
- 1 8 unit
- -ounce can sliced bamboo shoots1 6 unitdrained
- ½ cup
- ¼ cup
- 1 cup
- 2 tablespoons
- 1 teaspoon
- 1 teaspoon
- ½ teaspoon
- ½ teaspoon
- -ounce can chow mein noodles1 5 unit
Method
1
Combine mayonnaise, soy sauce, ground ginger, dry mustard, garlic powder, and black pepper in a small bowl, stirring until the dressing is smooth and well blended.
2
Place the cooled rice in a large serving bowl, breaking up any clumps gently with a fork.
3
Arrange the pork strips, celery, bean sprouts, water chestnuts, and bamboo shoots over the rice in distinct sections for visual presentation.
4
Drizzle the prepared dressing evenly over the salad components, then gently toss all ingredients together until the rice and vegetables are well coated.
5
Fold in the chow mein noodles with a light hand to distribute them throughout the salad without crushing them.
6
Garnish the top of the salad with sliced green onions and chopped pimentos for color and freshness.
7
Serve immediately while the noodles maintain their crispness, or chill until ready to serve.