Salad with mushrooms, tomato and Pork Luncheon Meat
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.
