I had some leftover teriyaki pork, so of course I decided to put it in a salad. I had it cold, but it would be even better hot. If you're thinking I'm a little obsessed with sugar snap peas this week, it's because I fell victim to a classic retail scam. What do you do if the small bag is almost the same price as the big one? Well, it's a good thing I like sugar snaps, since I've been eating them in salads, as snacks, and even for breakfast all week.
I almost never eat traditional Western breakfast. I usually have a sausage or some other chunk of meat, a few raw veggies, and a piece of fruit. My all-time favourite breakfast is Dim Sum. When I lived in Richmond, I went almost every day, and I have the muffin-top to prove it. Back then, I was still eating rice, so I could have anything made with rice flour. Ah, the good old days . . . actually, I don't miss the foods I've taken out of my diet. Eating them hurts, or makes me sick. When I eat wheat, I think I'm having a heart attack. I don't miss that. And I'll always have salad.
Recipe:
Create a base of green curly-leaf lettuce. Pile on sliced mushrooms, sugar snap peas and julienned carrots. Arrange thin slices of cooked Teriyaki marinated pork on top and scatter some raw sunflower seeds over the top.
I know it's not posh, but I poured on a whole bunch of Kraft Asian Sesame dressing. (I'm trying to use it up because I'm moving at the end of the month.) It was the perfect touch.
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