Moosewood: Asian Greens & Spring Vegetables

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* Exported from MasterCook Mac *

 

Asian Greens & Spring Vegetables

 

Recipe By : Moosewood Restaurant New Classics page 118

Serving Size : 4 Preparation Time :0:00

Categories : * checked Side Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 ounces snow peas

- or 8 asparagus spears

4 cups sliced bok choy

- or 6 cups stemmed fresh spinach leaves

1 cup carrot matchsticks -- *

1/2 cup daikon matchsticks -- *

---

Dressing:

3 tablespoons dark sesame oil

3 tablespoons soy sauce

1 1/2 teaspoons sugar

2 teaspoons grated fresh ginger root

---

1/3 cup scallions -- sliced on an

extreme diagonal

1 tablespoon toasted sesame seeds -- **

lemon wedges

 

* If you prefer, use 1 cup of grated carrots and 1/2 cup of grated daikon.

 

** Toast sesame seeds on an unoiled baking tray at 350F for 2 to 3

minutes, until fragrant and golden brown

 

This light and elegant side dish with a mild sesame-ginger dressing

can be made with almost any type of greens. At Moosewood, we like it

best with bok choy, spinach, or Swiss chard. Use either snow peas or

halved asparagus spears, depending upon what is available and looks

most fresh and tender .

 

Serves 4 to 6

Total time: 20 minutes

 

Bring 1 quart of water to a boil on high heat. Remove the strings from the snow

peas, if using, and blanch for 1 to 2 minutes. (Or, for asparagus,

snap off the tough stem ends, cut the spears in half on the diagonal,

rinse, and simmer until tender, about 7 minutes.) Remove with a

slotted

spoon, drain, and set aside. Blanch the bok choy in the same water

for 2 to 3 minutes (blanch spinach for 1 minute), then drain and set

aside.

 

Meanwhile, whisk together the sesame oil, soy sauce, sugar, and ginger root .

 

Toss the bok choy or spinach with half of the dressing and spread on

a serving platter. Toss the rest of the vegetables with the remaining

dressing and arrange them on top of the greens. Sprinkle with the

scallions and sesame seeds.

 

Serve at room temperature decorated with a few lemon wedges.

 

PER 10-OUNCE SERVING: 114 CALORIES, 3.3 G PROTEIN, 8.1 G FAT, 8.5 G

CARBOHYDRATES, 1.1 G SATURATED FATTY ACIDS, O MG CHOLESTEROL. 428.1

MG SODIUM, 2.9 G TOTAL DIETARY FIBER

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving (excluding unknown items): 135 Calories; 11g Fat (73%

calories from fat); 2g Protein; 7g Carbohydrate; 0mg Cholesterol;

775mg Sodium

Food Exchanges: 1 Vegetable; 2 Fat

 

 

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