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

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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.