Sesame seasoned greens with rice vermicelli
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | quarts | Water |
| 5 | ounces | Rice vermicelli |
| ½ | teaspoon | Honey |
| 1¼ | teaspoon | Light sesame oil; divided use |
| ¼ | teaspoon | Red pepper flakes |
| 1½ | teaspoon | Fish sauce; divided use |
| 2 | teaspoons | Rice vinegar; plus |
| 1 | tablespoon | Rice vinegar |
| 2 | teaspoons | Minced peanuts; divided use |
| 1 | bunch | Swiss chard; prepared |
| ½ | cup | Coarsely grated carrot |
| 1 | Green onion; cut into 2\" pieces and thinly sliced lengthwise | |
Directions
Prep time: 15 minutes; cook: 10 minutes Chard Prep. Rinse well. Remove stems and spines. Cut leaves lengthwise into strips about ¼-inch wide (makes about 2 cubs) Bring water to a boil and add vermicelli. Remove from heat; let stand for 5 minutes and drain.
In a small bowl, stir together honey, ¼ teaspoon oil, pepper flakes, ½ teaspoon fish sauce, 2 teaspoons rice vinegar and 1 teaspoon peanuts. Set aside.
To prepare chard, warm remaining oil in a large skillet over medium heat; add greens and turn constantly until they begin to wilt. Add remaining fish sauce and vinegar; continue turning until greens are soft and dark green.
Remove from heat.
Place equal portions of vermicelli in 2 bowls, top with carrot, green onion and greens. Drizzle ssuce over dish and sprinkle with remaining peanuts.
Per serving (2 cups): 333 Calories, 11% fat (4.1g); 84% carbs; 5% protein.
>recipe from SHAPE Cooks Spring 1998. >form kitpath to eatlf cookbooks on 98Feb
Notes: LUNCH MENU: This salad, an orange, iced tea. Ethel W. Brennan is a food writer and cookbook author; occasionally she writes/edits for the San Francisco Chrinicle.
Recipe by: Ethel W. Brennan for SHAPE Posted to EAT-LF Digest by KitPATh <phannema@...> on Feb 16, 1998