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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 6 |
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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. Ingredients:
1/4 lb snow peas, strings removed |
2 medium cucumbers, peeled and cut into slices 1/4 inch thick |
1 small celery, peeled and cut into 2-inch matchsticks |
2 tablespoons vegetable oil |
1 1/2 teaspoons chinese chili paste with garlic (or to taste) |
1/4 cup light soy sauce |
1/4 cup white vinegar |
3 tablespoons sesame oil |
2 tablespoons sugar |
Directions:
1. Bring large pot of water to boil.
2. Add snow peas and parboil 30 seconds.
3. Drain,rinse under cold water and drain again.
4. Combine with cucumbers and celery in large serving bowl.
5. For Dressing.
6. Heat 2 tablespoons vegetable oil in small skillet.
7. Add chili paste and stir-fry until heated.
8. Add remaining ingredients and mix well.
9. One hour before serving, toss vegetables with dressing.
10. Cover and refrigerate until serving time.
11. * If using fresh broccoli, parboil for 30 seconds.
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