| 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 | T | Sesame oil |
| 1 | T | Ginger, minced |
| 2 | T | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 151
Calories From Fat: 98
Total Fat: 11.3g
Cholesterol: 0mg
Sodium: 785.3mg
Potassium: 105mg
Carbohydrates: 11.5g
Fiber: 1.3g
Sugar: 6.7g
Protein: 2.7g