| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Meats |
Chinese |
Eastwest |
4 |
servings |
INGREDIENTS
| 1/2 |
c |
Chinese sesame paste or tahini |
|
|
(can also substitute creamy peanut butter) |
| 1 |
tb |
Sesame oil |
| 1/4 |
c |
Canola oil |
| 1/2 |
c |
Rice wine vinegar |
| 2 |
|
Serrano chiles; de-stemmed |
| 2 |
|
Garlic cloves |
| 1/3 |
c |
Basil leaves |
| 1 |
bn |
Chopped scallions |
| 1/3 |
c |
Mint leaves |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
lb |
Angel hair pasta; blanched, refreshed |
| 2 |
|
English cucumbers; julienned |
| 2 |
c |
Shredded chicken from |
| 1 |
|
Whole Roasted Chicken; see * Note |
| 1 |
|
Red bell pepper; finely diced, |
|
|
For garnish |
INSTRUCTIONS
* Note: See the "Whole Roasted Chicken" recipe which is included in this
collection.
In a food processor, mix sesame paste, oils, and vinegar. Add chile, garlic
and herbs and puree until smooth. Season with salt and pepper. In a large
mixing bowl toss pasta, cucumbers and chicken with dressing. Check for
seasoning and garnish with red bell peppers and basil/mint leaves. This
recipe yields 4 servings.
Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK -
(Show # MT-1A05)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
01-17-1999
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.
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