| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Asian | Salad | 4 | Servings |
INGREDIENTS
| 1 1/3 | tb | Seasame seeds |
| 6 | oz | Snow peas (fresh or frozen) |
| 1/2 | c | Chopped celery (inner stalk) |
| 3/4 | c | Corn kernels (fresh/frozen) |
| 1/4 | c | Chopped cilantro |
| 1/2 | lb | Pasta (short bite-sized) |
| 1 | lb | Boneless skinless chicken breasts |
| 2 2/3 | tb | Soy sauce |
| 2 2/3 | tb | Unseasoned rice vinegar |
| 1/4 | c | Cold water |
| 2 | tb | Sugar |
| 1/4 | ts | Salt |
| 1 1/2 | ts | Minced ginger root |
| 1 | ts | Minced garlic |
| 1/4 | c | Ground roasted peanuts |
| 2 | tb | Peanut oil |
| 2 | tb | Sesame oil |
| 2 | tb | Hot chili oil; or to taste |
INSTRUCTIONS
SALAD SPICY PEANUT SAUCE Date: Sat, 20 Apr 1996 13:57:01 -7 From: arlenes@holly.ColoState.EDU From Custom Cuisine. Toast sesame seeds in a small, dry skillet over medium heat, stirring constantly until seeds are golden, 3-4 minutes. Blanch fresh snow peas and corn in boiling water for 30 seconds, or thaw if frozen. Cook pasta, drain and cool. Poach chicken in simmering water in a covered skillet until chicken is just done, about 15 to 20 minutes. Don't overcook. To prepare sauce, add first 7 ingredients to a blender and process on high speed 1 minute. Add ground peanuts and process 1 minute more. In a cup, combine oils and drizzle into blender mixture while blending at low speed. In a large bowl combine blanched or thawed corn, cooked pasta, celery, cilantro and 3/4 of the sauce. Chop chicken and arrange with snow peas over the pasta mixture. Top with remaining sauce and toasted sesame seeds. Serve chilled or at room temperature MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #112 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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