PEKING PORK PASTA SALAD

1 pound pork tenderloin, cut into 1/4-inch thick slices
1 teaspoon vegetable oil
1/2 cup soy sauce
1/2 cup dry sherry
1 teaspoon sesame oil
8 ounces uncooked corkscrew pasta, cooked and drained, room temperature
1 cup sliced green onion, including some green tops
1/2 cup diced green pepper
1/4 cup toasted almond slices
8 ounces fresh spinach leaves, washed and drained

In a nonstick frypan, heat vegetable oil over medium-high heat. Add pork and stir-fry quickly. Remove pork from pan and place in a large bowl.

Combine soy sauce, sherry and sesame oil. Pour half over pork strips and toss well.

Toss pasta together with green onion, green pepper and almonds.

Arrange pasta mixture on spinach leaves, top with pork and serve remaining soy sauce mixture on side.

Source: National Pork Board