Asparagus salad #2

Yield: 4 Servings

Measure Ingredient
1 Bunch asparagus
½ teaspoon Sugar
1½ tablespoon Soy sauce
3 drops Sesame oil; more or less

1. Using a rolling cut, slice asparagus in 1-½ inch sections. Discard tough white ends.

2. Parboil 2 minutes. Then transfer to a bowl.

3. Mix sugar, soy sauce and sesame oil. Add to bowl and toss.

Refrigerate, covered, only to chill (about 20 minutes).

VARIATIONS: In step 2, add to parboiled asparagus, ⅔ cup cooked chicken, thinly sliced. Omit sugar from dressing.

In step 3, add 4 to 5 drops hot sauce. (Do not refrigerate.) Serve at once, topped with 1 teaspoon red ginger, minced.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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