Peking Pork Pasta Salad
3/4 lb. lean pork, cut into 1/4-inch cubes
1 tsp. vegetable oil
6 oz. corkscrew or other small-shaped pasta, cooked and drained
1 lb. fresh spinach leaves, washed and drained
4 tbsps. soy sauce
4 tbsps. sherry
1 tbsp. sesame oil
Mix dressings and set aside.
In wok over high heat, stir-fry pork in oil just until lightly browned.
Toss pork strips with dressing. Toss pasta with spinach, top with pork strips.
Garnish with chopped green onion and almond slices, if desired.