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Asian Millet Salad
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CATEGORY
CUISINE
TAG
YIELD
Grains
Asian
Digest, July, Fatfree
1
Servings
INGREDIENTS
2
c
Cooked millet
6
tb
Mirin or dry sherry
1
10-oz package of tofu,
Diced
3
tb
Soy sauce
3/4
c
Chopped snow peas
1 1/2
tb
Rice or cider vinegar
3/4
c
Frozen peas, thawed
1
Clove garlic, minced
1
8-oz can sliced water
Chestnuts
1
ts
Sugar (or other sweetener)
1/2
c
Chopped scallion
INSTRUCTIONS
In a large bowl, combine the millet, tofu, snow peas, peas, water
chestnuts, and scallion.
In a small bowl, stir together the mirin, soy sauce, venegar, garlic, and
sugar. Pour over the salad and toss to combine.
Although the original recipes didn't say to, I let both of these salads
chill for awhile to let the flavors blend before I served them. I think
that this step is a particularly good idea for the Asian Millet salad, as
it allows the tofu to absorb the flavors of the dressing. If you try these,
I hope you enjoy them as much as I did!
From: "Hayes Theiling Dorton, MPL Corporation" <hayes@mplvax.mpl.com>.
Fatfree Digest [Volume 9 Issue 16] July 7, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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