| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Newspaper, Salads |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Sesame seed oil |
| 2 |
tb |
Olive oil |
| 1 |
lb |
Green or purple mustard |
|
|
. greens; washed, dried & |
|
|
. cut into strips |
| 1 |
tb |
Garlic; minced |
| 1 |
tb |
Chili pepper; minced |
| 1 |
tb |
Ginger; minced |
| 2 |
tb |
White vinegar |
| 1 |
ts |
Sugar |
|
|
Salt & black pepper to taste |
INSTRUCTIONS
1. In a large saute pan, combine sesame and olive oils, and place over high
heat until hot but not smoking.
2. Add the greens, and stir vigorously for I minute, or until they have
changed to a bright green color.
3. Add garlic, chili and ginger, and continue to cook, stirring constantly,
for 30 seconds. Add vinegar and sugar, remove from heat and stir to
combine. Season to taste with salt and pepper, and serve at once.
Yield: 4 servings.
Approximate nutritional analysis per serving: 150 calories, 14 grams fat, 0
milligrams cholesterol, 20 milligrams sodium (before salting), 3 grams
protein, 5 grams carbohydrate. ** New York Times -- Living Arts section --
29 November 1995 **
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Beauty: an act of God”