Yield: 4 Servings
|\N \N||Broccoli florets blanched; not smooshy soft|
|\N \N||Sweet onion; thin slices|
|8 slices||Bacon; cooked crisp and crumbled|
|\N \N||Slivered almonds; toasted (or pine nuts toasted)|
|⅛ teaspoon||White pepper|
|¼ cup||Soy sauce|
|1 teaspoon||Ground or dried ginger|
|6 drops||Hot oil (chili oil)|
|¼ cup||Sesame oil|
|⅓ cup||Rice wine vinegar|
|⅓ cup||Vegetable oil|
|\N \N||Salt to taste|
From: Randy and Colleen Jones <rcjones@...> Date: Fri, 5 Jul 1996 21:33:40 -0700 Mix dressing together, warm in microwave if needed to meld the ingredients together. Add all but the bacon and nuts together. Toss and refrigerate for several hours. Drain (use this as a sauce to go over rice - just thicken with corn starch over the stove). Add the bacon crumbles and nuts and serve.
The kids go wild over this dish. They will even go back to the refer and Pick at the florets.
EAT-L Digest 5 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .