| 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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