| 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
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