CHINESE VEGETABLE SALAD
I found this recipe in a June 1981 issue of Bon Appetit. It was in the "Cooking Class" feature and the class was on Easy Chinese Barbeque. It makes 4 to 6 main course servings or,if doubled, makes 10 buffet course serving. Other vegetables may be added such as baby ears of corn, blanched broccoli florets,water chestnuts,red bell pepper, sliced fresh mushrooms etc.
Provided by Leslie in Texas
Categories < 60 Mins
Time 32m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bring large pot of water to boil.
- Add snow peas and parboil 30 seconds.
- Drain,rinse under cold water and drain again.
- Combine with cucumbers and celery in large serving bowl.
- For Dressing.
- Heat 2 tablespoons vegetable oil in small skillet.
- Add chili paste and stir-fry until heated.
- Add remaining ingredients and mix well.
- One hour before serving, toss vegetables with dressing.
- Cover and refrigerate until serving time.
- * If using fresh broccoli, parboil for 30 seconds.
Nutrition Facts : Calories 223.9, Fat 17.2, SaturatedFat 2.4, Sodium 1033.9, Carbohydrate 15.2, Fiber 1.7, Sugar 10.4, Protein 3.7
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love