The weather has been oppressive recently and I have had no urge to turn on the oven. When my mother decided to come over for dinner, I was a bit stumped. Luckily she shared a friend's new recipe for a delicious, quick and easy salad. Combined with some adaptations from The Seventh Daughter by Cecilia Chang, we had a meal that required no cooking. Better yet, R. loved the "mahmay and peas."
Wanda's Salad
Can of Black Beans
1 Can of Hearts of Palm
Frozen Edamame
Frozen Peas
Frozen Corn
Sesame Oil
Rice Vinegar
You can either use the black bean can to measure equal amounts of the other vegetables, or just do as I did and add them as you desire. Defrost the frozen veggies in a strainer or a microwave. Mix in a bowl with the black beans and chopped palm hearts. Add a few slugs of sesame oil and vinegar. Season with salt and pepper. I recommend putting this in the refrigerator until you are ready, but take it out about 15 minutes before you serve it to take the chill out of the dish.
Shanghai Asparagus
1 1/2 T soy sauce
1 T sesame oil
1 tsp sugar
2 T sesame seeds
1 1/4 pounds asparagus
Mix the soy sauce, sesame oil and sugar. Blanch the asparagus. Pour over the sauce. Put in the frig til you are ready to devour them. Sprinkle with the sesame seeds.
Sesame Chicken Salad
2 T Sesame seed paste (Chinese or tahini)
3 T soy sauce
1 T sesame oil
1 T black Chinese vinegar
1 tsp minced ginger
1 garlic clove, minced
2 tsp. sugar
cooked roast chicken
greens
Mix the first 7 ingredients. Add salt and pepper (or spicy pepper like I do!). Break up the chicken and serve on the greens with the sauce on the side.
No comments:
Post a Comment