posted by Terrytx 02-13-102 7:31 AM
* Exported from MasterCook *
Sugar-Snap-Pea Salad With Sweet Ginger-Soy Dressing
Recipe By :Cooking Light Magazine. July 2001. Page: 106.
Serving Size : 5 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dressing:
2 teaspoons dark sesame oil
1 tablespoon minced peeled fresh ginger
1 tablespoon minced fresh garlic
1/4 teaspoon crushed red pepper
1 tablespoon oyster sauce
1 tablespoon low-sodium soy sauce
1 tablespoon sugar
1/8 teaspoon salt
Salad:
1 pound sugar snap peas, trimmed
1/2 cup julienne-cut carrot
1/2 cup drained, canned sliced water chestnuts
1/2 cup sliced mushrooms
1/2 cup julienne-cut red bell pepper
2 teaspoons sesame seeds, toasted
To prepare dressing, heat oil in a small saucepan over medium heat. Add ginger; saute 2 minutes. Add garlic and crushed red pepper; cook 1 minute. Stir in oyster sauce, soy sauce, sugar, and salt; bring to a simmer. Remove from heat; cool.
To prepare salad, cook peas in boiling water 30 seconds. Drain and rinse with cold water. Combine peas and remaining ingredients except sesame seeds. Drizzle dressing over salad; toss well. Sprinkle with sesame seeds.
Yield: 5 servings (serving size: 1 cup).