| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Asian | Caprial3 | 1 | Servings |
INGREDIENTS
| 1/4 | c | Rice vinegar |
| 2 | Shallots, chopped | |
| 3 | Cloves garlic, chopped | |
| 1 | T | Chopped gingerroot |
| 2 | T | Dijon-style mustard |
| 1 | T | Orange juice concentrate |
| 1/4 | c | Fermented black beans |
| rinsed well | ||
| 3/4 | c | Vegetable oil |
| 1 | pn | Chile flakes |
| 1/2 | t | Soy sauce, or to taste |
| 1 | t | Vegetable oil |
| 1 | c | Sliced wild or domestic |
| mushrooms | ||
| 1 | Red bell pepper, julienned | |
| 1 | Red onion, julienned | |
| 2 | Spinach, stems trimmed | |
| 1 | Pear, cored and sliced | |
| for garnish | ||
| Pickled ginger, for garnish | ||
| 33 | Fat, 1/2 Other Carbohydrates |
INSTRUCTIONS
For the dressing, place vinegar, shallots, garlic, gingerroot, mustard, orange juice concentrate, and black beans in a bowl. Whisk to mix together. Slowly whisk in oil until emulsified. Season with chile flakes and soy sauce, set aside. For the salad, heat oil in a large saute pan until very hot. Place mushrooms in pan and saute until tender, 2 to 3 minutes. Add pepper and onion and saute briefly, about 1 minute. Add about 1/2 cup dressing to the pan and heat just until the dressing comes to a boil. While dressing is heating, place cleaned spinach in a large bowl. Pour hot dressing over spinach and toss. Place on plates or a serving platter and garnish with fresh pear slices and pickled ginger. Serve immediately. Serves four. Converted by MC_Buster. Per serving: 1750 Calories (kcal); 171g Total Fat; (84% calories from fat); 8g Protein; 61g Carbohydrate; 0mg Cholesterol; 606mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 1 1/2 Fruit; Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 2542
Calories From Fat: 1683
Total Fat: 190.7g
Cholesterol: 0mg
Sodium: 858.2mg
Potassium: 4678.8mg
Carbohydrates: 219g
Fiber: 33.7g
Sugar: 83.1g
Protein: 37g