| 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" <[email protected]>. Fatfree Digest [Volume 9 Issue 16] July 7, 1994. Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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