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Oriental salad

This Oriental salad makes a light meal on a single plate. It has brown rice, vegetables and marinated pork meat with a tamari flavor dressing.


2 c rice (cooked brown rice)
1 c asparagus (cooked, grilled asparagus tips are best)
1 c corn (baby corn, sliced)
1⁄2 lb pork (pork fillet, cut into strips)
11 T olive oil (8 tablespoon extra virgin for dressing)
2 T vinegar (rice wine vinegar or sherry vinegar)
4 T tamari (3 tablespoons for marinade, 1 for dressing)
1 t sugar
1 t salt


Place 3 Tbs olive oil and 3 Tbs tamari in a glass bowl, add diced pork fillet and stir to coat. Cover with film and leave to stand in the refrigerator for 1 hour.

Remove meat from the marinade, discarding any remaining marinade, drain and pan fry until well done.

Place olive oil, rice wine vinegar, tamari, salt and sugar in a large bowl and whisk until blended.

Add rice and stir to coat in the dressing. Add vegetables, cooked pork fillet and toss lightly.

Serve in bowls.

Total time
1 hour, 25 minutes
Cooking time
Preparation time
4 servings


Speed cooking tips: use canned asparagus and baby corn. Frozen or canned brown rice will also save preparation time.

Add the rice to the dressing while still warm and let it cool down in the dressing. You'll get moist rice with a more intense flavor.

If you like it hot, ad a pinch of anise pepper or five spice powder to the dressing.

Marinating time has been included in the estimated preparation time.


Oriental and Western cooking fusion

easy, salads, lunch
complete meal, buffet
International food recipes
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