| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Issue, June |
60 |
Servings |
INGREDIENTS
| 1 |
lb |
Garlic chives |
| 1/3 |
c |
Fresh ginger, minced |
| 2 |
T |
Light soy sauce |
| 1 |
T |
Chinese vinegar, dark |
| 1/4 |
t |
Szechuan hot bean paste |
| 1/2 |
t |
Sesame oil |
INSTRUCTIONS
Remove papery skins from garlic chives. Wash, pat dry and smooth
chives out. Blanch garlic chives in boiling water for 15 seconds,
until slightly softened. Rinse immediately in cold water; drain. Whisk
together remaining ingredients. Smooth out 1 garlic chive strand.
Leaving 1 inch of the root end sticking out, roll chive into a circle;
twist in half, making a figure eight. Place on a platter. Continue
with remaining garlic chives. Drizzle liquid and ginger over; serve at
room temperature. Posted to MC-Recipe Digest V1 #154 Date: Fri, 12
Jul 1996 08:58:13 -0800 From: Kristine <ksimpson@cwo.com> Recipe By
: Martha Stewart Living, June 1996
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