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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a recipe by Philip Lipetz. Ingredients:
1 lb fresh asparagus |
1 ou cellophane noodles, uncooked |
7 dried porcini mushrooms |
1 1/2 c bean sprouts |
1/2 medium carrot, cut into julienne strips |
1/4 c water chestnuts, chopped |
1/4 tsp sugar |
1 tsp dry mustard |
1/4 tsp salt |
3 tbls rice vinegar or white wine vinegar |
1 1/2 tbls tamari or soy sauce |
2 tsp sesame oil (dark preferred) |
8 romaine lettuce leaves |
Directions:
1. Snap off tough ends of the asparagus.
2. Cut asparagus into 1-inch pieces.
3. Blanche in boiling water for 30 seconds.
4. Drain, rinse under cold water until cool.
5. Set aside.
6. Combine noodles and mushrooms in boiling water to cover.
7. Let stand until soft, about 15 minutes.
8. Drain well.
9. Slice mushrooms into thin strips.
10. Combine noodles, mushrooms, asparagus, bean sprouts, carrot and water chestnuts.
11. Toss well.
12. Cover vegetable mixture and chill thoroughly.
13. Meanwhile, combine sugar, mustard, salt, vinegar, tamari, and sesame oil, stir well.
14. Pour over vegetable mixture and toss gently.
15. Serve on bed of lettuce leaves.
16. 95 calories per serving.
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