| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Chinese | Salads, Chinese | 6 | Servings |
INGREDIENTS
| 1 1/2 | lb | Fresh watercress (OR |
| Spinach) | ||
| 1/2 | c | Salad oil |
| 1/2 | ts | Sesame paste |
| 1 | Sq. bean cheese, unseasoned | |
| 1/2 | ts | Chili flakes |
| 1 | Pinch sugar | |
| 1 | ts | Lemon juice |
| 2 | tb | Cold water |
INSTRUCTIONS
DRESSING Wash watercress (or spinach) in colander. Pour boiling water over watercress. Immediately plunge vegetable into cold water to stop cooking process; drain and reserve. You can refrigerate or use at room temperature. Cream sesame paste, bean cheese and salad oil. Add chili flakes, sugar, lemon juice and cold water; mix well. Shortly before serving, toss dressing with watercress. Serve on individual salad plates.
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