# Combine all the ingredients in a large bowl and marinate the pork overnight. In Roy’s Fusion Chicken Fryer with helper handle, sauté the pork to desired doneness. Slice it into 1/8 inch thick medallions, and set it aside.
# Heat the sesame oil in Roy’s Fusion 10” Stir Fry pan. Sauté the ginger, garlic, mushrooms, watercress stems and bell peppers over medium heat for 1 minute. Add the bean sprouts and oyster sauce. Sauté the mixture for another 30 seconds, and sprinkle in the sesame seeds. Set the mixture aside.
# Soak the thin potato slivers in water for 1 hour. Drain and rinse the potato well, then pat dry. In a fryer or large saucepan, fry the potato in the oil for 1-½ to 2 minutes, until the slivers are crispy and golden brown. Place the potato on a piece of paper towel to drain the excess oil. Reserve a handful of shoestring pieces for garnish.
# Heat the olive oil in Roy’s Fusion cookware and sauté the ginger and garlic for 15 seconds. Add the chili paste and vinegar. Remove the mixture from the heat and place it in a large salad bowl. Add the watercress and macadamia nuts and toss with the shoestring potatoes.
# Divide the watercress bed equally among 4 plates. Place the pork on top of the bed and place the watercress salad on top of the pork. Place the remaining shoestring potatoes on top of the watercress salad.