4 Servings 15 min Cook
3 Steak, excluding refuse (yield from 1 ra Pork Shoulder, Blade
3 Tbsp Oyster Sauce
3 Tbsp Soy Sauce
3 Cup shredded Lettuce
1 Medium Carrots
2 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
3 Tbsp Light Mayonnaise
Mix the pork with the oyster and soy sauce in a mixing bowl, and marinade overnight if desired.
Fry the pork in a saucepan over a high heat, cooking in 2 portions if necessary - making sure not to overcrowd the pan.
Combine all ingredients in a salad bowl (or Tupperware container if storing for later).
This recipe can easily be doubled or halved by frying up the meat first and storing in the refrigerator or freezer until ready to eat.
