Sunday, April 1, 2012

Spicy Greens Salad (or Side)

To me, cooked vegetables make this more of a side than a salad, but whatever you want to call it, this is a nice quick and easy accompaniment to an Asian meal.

One year ago: Bagel Breakfast Deliciousness ... healthier than the bagel-egg
Two years ago: Roasted Acorn Squash and Gorgonzola Pizza

Spicy Greens Salad/Side (from Seductions of Rice)

450g bok choy, cut into 3" lengths
1 tsp minced ginger
2 to 3 scallions, sliced lengthwise into 1" slivers
1 tsp sugar
1/4 tsp salt
1/2 - 1 tsp chile pepper flakes
2 tbsp soy sauce
1 tbsp rice wine vinegar
1 tsp roasted sesame oil

1. In large pot, bring 8 cups of water to boil over high heat. Toss in greens and stir to press down in water. Cook 4 minutes and drain.
2. In large bowl, mix together remaining ingredients. Add greens and toss to coat. Serve hot or room temperature.

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