Chinese Green Bean Salad

[Guest guest]

This is the recipe of the week from Dr. Weil. I detest green beans but Keith

says it tastes great.

 

BL

 

Chinese Green Bean Salad

 

This bright green, crunchy salad is bursting with Asian flavors and easy to

prepare. Look for fresh, plump, organic green beans. Cook them until they are

bright green and still crunchy-tender. At this point, you can keep the green

beans refrigerated. Toss them with the dressing just before serving, or the acid

in the dressing will dull the bright green color.

 

1 pound fresh green beans, organic if possible 1 tablespoon finely chopped,

fresh ginger root 1 cup slivered red onion

 

Dressing:

 

4 teaspoons dry mustard powder

1 tablespoon cold water

2 tablespoons reduced-sodium soy sauce

3 tablespoons rice or cider vinegar

2 teaspoons dark-roasted sesame oil

 

1. Trim and cut the green beans into 1-inch lengths. Cook in rapidly boiling

water, about 5 minutes or until crunchy-tender.

 

2. Drain beans, immerse in cold water to stop the cooking until they are cool,

and then drain well.

 

3. Mix the dressing ingredients in a small bowl with a whisk until well blended.

 

4. Toss the green beans with the ginger root, red onion, and dressing. Serve

immediately. Serves 4.

 

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Earnestly study to present yourself proved to

Yahweh, a workman unashamed, rightly dividing

the Word of Truth.

 

Timotiyos 2:15

 

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[Guest guest]

Oops, I forgot to mention that those of you one a GF diet should look for soy

sauce with no gluten or, try Braggs Liquid Aminos.

 

BL

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Earnestly study to present yourself proved to

Yahweh, a workman unashamed, rightly dividing

the Word of Truth.

 

Timotiyos 2:15

 

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