| How To Cook: |
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1. Boil pork until tender and cut in fine strips 2 inches long.
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2. Add the chopped ginger, garlic and spring onion.
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3. Wash and peel the turnip and cut into 2-inch strips, add 1 teaspoon salt and let it stand for 10 minutes; drain and fry in a small amount of oil.
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4. Cut the onion and mushrooms into pieces of the same size as the turnip and fry in a small amount of oil.
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5. Wash and peel the carrot, cut into 2-inch strips and boil for 2-3 minutes in a small amount of water, then drain.
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6. Wash the celery and cut into 2-inch pieces, add 1 teaspoon salt and let it stand for 10 minutes; drain well and fry in a small amount of oil for a few minutes, or until a bright green colour. (If spinach is used, wash well and cook only until it is tender.)
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7. Wash and peel the pear and cut into 2-inch pieces.
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8. Combine the pork, vegetables and pear.
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9. Combine the soya sauce, sugar, pepper and vinegar and mix lightly with the pork and vegetable mixture.
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10. Arrange the salad on a plate and sprinkle the top with chopped pine nuts.
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