| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Vietnamese | Poultry, Ethnic | 6 | Servings |
INGREDIENTS
| Bonnie Bracey | ||
| 8 | Green onions — julienned | |
| GRWP92A | ||
| 1 | sm | Carrot — julienned |
| 2 | Chicken breasts — whole | |
| 5 | c | Bok choy — shredded |
| Skin removed | ||
| 2 | tb | Peanuts |
| DRESSING—– | ||
| 1/4 | c | Tahini |
| 3 | tb | Red wine vinegar |
| 1 1/2 | tb | Chinese Hot Oil |
| 2 | ts | Sugar |
| 3 | tb | Soy sauce |
| 1 | Garlic clove — minced | |
| 1/4 | c | Peanut oil |
INSTRUCTIONS
Cook the chicken. Cool and cut into thin strips. Cut onions and carrot into thin julienned strips. Mix chicken, onions, carrots and bok choy. Sprinkle peanuts on top. For the dressing, beat tea into tahini in a small bowl then mix in all the remaining dressing ingredients. Serve salad with the dressing on the side. Dressing is very spicy. ^^^^^^^^^^ This is a wonderful spicy dressing and it is best served on the side so that diners can adjust the heat level to their own preference. Source: ORIGIN UNKNOWN - From Bonnie Bracey's Database Downloaded from *P 10/18/1992 Formatted for M-M 12/13/1992 by Joe JPMD44A Comiskey Recipe By : From: [email protected] Date: Thu, 8 Dec 1994 14:07:56 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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