| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
La times, Latimes1 |
6 |
servings |
INGREDIENTS
|
|
Water |
| 1 |
|
Green bean starch sheet; see * Note |
| 1 |
lb |
Daikon greens; see * Note |
| 1 |
c |
Frozen soybean "peas"; see * Note |
| 2 |
ts |
Sesame oil |
| 1 |
ts |
Toasted sesame seeds |
|
|
Salt |
INSTRUCTIONS
* Note: Daikon greens and soybean "peas" are available in the frozen
food sections of Chinese markets. The green bean starch sheets are
sold alongside dry noodles at Chinese markets.
Pour boiling water to cover over bean sheet in large bowl. Let sit 30
minutes. Meanwhile, cut ends off daikon stalks. Cut large stalks and
leaves lengthwise into 1/2-inch-long pieces. Cut leaf pieces
crosswise into 1/2-inch-wide pieces. Steam greens over boiling water
7 to 8 minutes, until greens are crisp-tender and bright green. Steam
soybean peas over boiling water about 2 minutes, until beans are
heated through. Toss together soybean peas and steamed greens. Drain
water from bean sheet and cut into 1-inch-square pieces. Steam cut
bean noodles until heated through, about 5 minutes. Toss bean noodles
with vegetables, sesame oil and sesame seeds. Add salt to taste.
Yields 6 servings.
Each serving: 95 calories; 72 mg sodium; 0 cholesterol; 5 grams fat; 9
grams carbohydrates; 6 grams protein; 1.47 grams fiber
Recipe Source: Los Angeles Times - 01-06-1999
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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