| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chinese | Taste5 | 1 | servings |
INGREDIENTS
| 1 | lg | Bunch shiso; (Chinese mint, |
| Available in some Asian grocery stores) | ||
| Vegetable oil; as needed |
INSTRUCTIONS
Blanch shiso leaves and stems in a large pot of boiling water for 30 seconds. Drain on paper towels and pat dry. Chop very finely by hand or in a small food processor. For every 2 cups chopped herbs use 1 cup vegetable oil. Transfer shiso to a mason jar, add vegetable oil and shake until well blended. Set aside for several hours, shaking occasionally, before using. Store, refrigerated, up to 1 week. Source: "TASTE with David Rosengarten - (Show # TS-4687) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-02-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: David Rosengarten Converted by MM_Buster v2.0l.
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