Snow Pea Salad:
- 1 lb snow peas
- 1/4 cup very thinly sliced scallions
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- 1 tablespoon dark sesame oil
- 2 1/2 teaspoons granulated sugar
- 1/2 teaspoon wasabi powder
- Kosher salt or dried kelp
- 2 teaspoons sesame seeds, preferably toasted
1: Snip ends and remove string from snow peas. Fill a large bowl full of ice water.
2: Bring a large saucepan of salted water to a boil, and add snow peas
3: Cook just until snow peas turn bright green, about 15 seconds, drain and plunge into cold water. Drain well and pat dry.
4: Cut snow peas diagonally into ½-inch (1-cm) wide pieces. Place in a bowl along with scallions
5: To prepare dressing: whisk soy with lemon juice, sesame oil, sugar and wasabi powder, making sure sugar and wasabi powder are dissolved.
6: Stir with snow peas and carrots. Taste and add salt if needed. Sprinkle with sesame seeds.
Ginger Pork Tenderloin:
- 1 2/3 cups chicken broth (13 1/2 ounces)
- 1/4 cup soy sauce
- 1/4 cup packed brown sugar
- 3 tablespoons ketchup or 2 tablespoons tomato paste
- 3 tablespoons finely grated peeled fresh ginger
- 3 garlic cloves, minced
- 1 tablespoon cider vinegar or balsamic vinegar
- 1 (3/4 pound) pork tenderloin
- 1 tablespoon olive oil
Whisk together 2/3 cup broth, soy sauce, brown sugar, ketchup, ginger, garlic, and vinegar and pour into a large sealable plastic bag. Add tenderloin and seal bag, then marinate, chilled, turning bag over occasionally, 2 hours.
Bring tenderloin to room temperature, about 1 hour.
Put oven rack in middle position and preheat oven to 425°F.
Pat tenderloin dry and reserve marinade. Heat oil in a 12-inch ovenproof skillet over moderately high heat until hot but not smoking, then brown tenderloin on all sides, turning with tongs, about 3 minutes total. Transfer skillet to oven and roast pork until thermometer inserted diagonally into center of meat registers 155°F, 12 to 15 minutes. Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes.
While meat is roasting, pour marinade through a fine-mesh sieve into a small saucepan and boil until reduced to about 1/3 cup, 10 to 15 minutes. Stir in remaining cup broth and bring sauce to a simmer. Serve slices of tenderloin with sauce.