| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Chinese | Chinese, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 | c | Garbanzo beans (canned, drained) (chickpeas) |
| 1 | c | Kidney beans (canned, drained) |
| 1 | c | Lima beans (canned or fresh) |
| 1 | c | Mung beans (chinese bean sprouts) fresh |
| 1 | c | Soy beans (fresh) |
| 1 | bn | YA (??) beans (oriental long beans…12-18" long) |
| 1 | Artichoke heart | |
| Red bell pepper, julienned | ||
| Water chestnuts, sliced | ||
| 1 | Chunk tofu | |
| Soy sauce | ||
| Ginger | ||
| Garlic | ||
| Sesame oil |
INSTRUCTIONS
DRESSING DRESSING Mix dressing ingredients up together. Break tofu up into small bite sized pieces. (sorry I didn't get the amounts for the dressing, but he was going so fast, I missed it if he gave actual amounts...) Allow to sit while preparing the rest of the salad. SALAD Mix all salad ingredients except for the YA beans together in a bowl. Save three Ya beans for each plate. Braid them (as in hair) and lay the braided Ya bean around the side of each salad plate. If there is any leftover Ya beans, chop them and add to salad. Once salad has been thoroughly tossed, place mound on each plate. Pour dressing over top and serve immediately. Origin: Cooking with Yan, TV show Shared by: Sharon Stevens From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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