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Asian Millet Salad

January 22, 2023

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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