Spinach Salad with Stir-Fried Pork and Warm Ginger Vinaigrette

We eat a lot of salads with our dinners but this one can easily be eaten as a main dish. Ginger has been revered in Indian and Chinese civilizations for over 5000 years for its powerful health promoting properties. It has anti-inflammatory properties that can lessen the pain of rheumatoid arthritis, relieves the severity of nausea (even in cases of pregnancy), mouth freshener and aids in digestion. Click here for more details.

Serves 4
recipe from Fine Cooking

1/2 lb. baby spinach, washed and dried
3 tablespoons rice vinegar
2 1/2 tablespoons soy sauce
1 teaspoon granulated sugar
1 lb. 1/4-1/2 inch thick boneless pork chops, trimmed and sliced crosswise 1/4 inch thick
salt
1 tablespoon dry sherry
1 teaspoon cornstarch
1/2 cup canola or peanut oil
2 teaspoons sesame oil
6 scallions cut into 2 inch pieces
3 1/2 oz. fresh shiitake mushrooms, stemmed and thinly sliced
1/2 red bell pepper, seeded and thinly sliced
2 tablespoons fresh ginger, minced

Put spinach in a large bowl. In a small bowl whisk the rice vinegar with 1 1/2 tablespoons of soy sauce, sugar and 3 tablespoons water. Put the pork in a medium bowl and season with salt (1/2 teaspoon). Toss with the remaining 1 tablespoon soy sauce, sherry, and cornstarch. Let rest for 10 minutes.Heat 1 1/2 tablespoons oil in a heavy 12 inch skillet over medium-high heat until hot. Add the pork and cook, stirring, until it loses its raw color and is just firm (2 minutes). Transfer pork to a clean bowl.

Add 1 1/2 tablespoons of oil and the sesame oil to the skillet along with scallions, mushrooms and bell pepper. Sprinkle with salt and cook, stirring until the mushrooms soften (about 3 minutes). Transfer the vegetables to the bowl with the pork and toss. Over medium high heat, add 1 tablespoon of oil and the ginger to the skillet and cook, stirring until very fragrant (30 seconds). Remove skillet from the heat, add the vinegar soy mixture, and stir well with a wooden spoon scraping the pan to incorporate the brown bits. Whisk in the remaining 1/4 cup of oil; the mixture will remain largely separated. Transfer the vinaigrette to a measuring cup and whisk to emulsify thoroughly. Toss spinach with half of the vinaigrette. Portion among 4 plates, top with the pork and vegetables, and drizzle with remaining vinaigrette (you may not need it all). Serve immediately.

The Culinary Chase’s Note: The flavors from this salad are amazing! Ginger always adds a bit of zing to this dish. Marinating the pork with the soy sauce and sherry not only adds flavor but it also makes the meat fork tender. Enjoy!