| 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: Love2bake@aol.Com 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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