| 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
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