Spinach Salad with Stir-Fried Pork & Warm Ginger Vinaigrette

Spinach Salad with Stir-Fried Pork & Warm Ginger Vinaigrette
Photo by Scott Phillips


  • Kosher salt
  • 2 Tbs. minced fresh ginger
  • 3-½ oz. fresh shiitake mushrooms, stemmed and thinly sliced (about 2 cups)
  • ½ lb. baby spinach, washed and spun dry (8 loosely packed cups)
  • 1 tsp. cornstarch
  • 3 Tbs. rice vinegar
  • 1 tsp. granulated sugar
  • + 7 more ingredients
    • ½ red bell pepper, seeded and thinly sliced
    • 6 scallions, cut into 2-inch pieces
    • ½ cup canola or peanut oil
    • 2 tsp. toasted sesame oil
    • 2-½ Tbs. soy sauce
    • 1 Tbs. dry sherry
    • 1 lb. ¼- to ½-inch-thick boneless pork chops, trimmed of excess fat and sliced crosswise ¼ inch thick

Put the spinach in a large bowl. In a small bowl, whisk the rice vinegar with 1-1/2 Tbs. of the soy sauce, the sugar, and 3 Tbs. water. Put the pork in a medium bowl and season with 1/2 tsp. salt. Toss with the remaining 1 Tbs. soy sauce, the sherry, and the cornstarch. Let sit for 10 minutes. H...

View full recipe at Fine Cooking


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