| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Newspaper, Salads | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Tatsoi; washed & dried |
| Salt to taste | ||
| 1/3 | c | Soy sauce |
| 2 | tb | Sesame oil |
| 1 | tb | Ginger; minced |
| 2 | tb | Sugar |
| 1/4 | c | White vinegar |
| 4 | ds | Tabasco sauce |
| Black pepper to taste | ||
| 1/4 | c | Sesame seeds; toasted |
INSTRUCTIONS
l. Bring a large pot of salted water to a rolling boil. Add the tatsoi, blanch for I minute, drain, immediately plunge into ice water to stop the cooking process, and drain again. 2. In a small bowl, combine the soy sauce, sesame oil, ginger, sugar, vinegar and Tabasco. Mix well, and season to taste with salt and pepper. 3. In a large bowl, combine the tatsoi and dressing, and mix well Refrigerate until well chilled, gar nish with sesame seeds and serve. Yield: 4 servings. Approxirnate nutritional analysis per serving: 180 calories, 12 grams fat, 0 milligrams cholesterol, 1,390 milligrams sodium (before salting), 6,grams protein, 14 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:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”