- 1/4 cup soy sauce
- 1/4 cup seasoned rice vinegar
- 3 tablespoons medium dry sherry
- 1 teaspoon Chinese five-spice powder
- 1 large garlic clove, minced
- 1-inch piece gingerroot, peeled and grated
- 2 (1 1/2-pound) pork tenderloins
- 3 tablespoons peanut oil
- 1/2 cup shiitake mushrooms, sliced
- 3 scallions, sliced
- 1 cup fresh bean sprouts
- 2 cups packed spinach leaves, chiffonade
- 2 cups Napa cabbage, shredded
- 1/2 cup snow peas, cut diagonally into 1-inch pieces
- 1 seedless cucumber, halved and sliced into 1/4-inch slices
- 1/4 cup peanuts, toasted and chopped
- 1/2 cup chopped fresh cilantro leaves
In a resealable plastic bag, combine the soy sauce, vinegar, sherry, five-spice powder, garlic, and ginger. Reserve 1/4 cup teriyaki mixture for salad. Add pork tenderloins to bag. Toss to coat. Marinate, refrigerated for 1 to 3 hours.
Preheat oven to 400 degrees F.
Heat 2 tablespoons oil in a heavy skillet over moderately high heat, Remove tenderloins from the bag, reserving marinade. Pat dry and sear on all sides in skillet, about 4 minutes total. Place skillet in middle of oven to finish cooking, about 12 to 15 minutes. Let pork stand at room temperature 10 minutes. Slice into 1/4-inch thick slices.
In the same skillet, heat remaining tablespoon oil over moderately high heat and saute mushrooms, stirring occasionally, for 4 minutes. Add scallions and bean sprouts and cook 1 minute. Add the teriyaki marinade, bring to a aboil and cook for an additional 2 minutes. Remove skillet from heat and add pork slices.
In a large bowl toss together spinach, cabbage, snow peas, and cucumber and the reserved teriyaki sauce. Divide salad among 4 plates. Top with 1/4 pork mixture. Garnish with toasted peanuts and chopped cilantro.