Spinach Salad with Stir-Fried Pork & Warm Ginger Vinaigrette

Ingredients

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

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...

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