Asian Millet Salad Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Cooked millet,
6 tbsp: Mirin or dry sherry,
1: 10-oz package of tofu,
Diced,
3 tbsp: Soy sauce,
3/4 cup: Chopped snow peas,
1 1/2 tbsp: Rice or cider vinegar,
3/4 cup: Frozen peas, thawed
1 Clove: garlic, minced
1: 8-oz can sliced water,
Chestnuts,
1 tsp: Sugar, or other sweetener
1/2 cup: Chopped scallion,
Directions:
In a large bowl, combine the millet, tofu, snow peas, peas, water
chestnuts, and scallion.
In a small bowl, stir together the mirin, soy sauce, venegar, garlic,
and sugar. Pour over the salad and toss to combine.
Although the original recipes didnt say to, I let both of these
salads chill for awhile to let the flavors blend before I served
them. I think that this step is a particularly good idea for the
Asian Millet salad, as it allows the tofu to absorb the flavors of
the dressing. If you try these, I hope you enjoy them as much as I
did!
From: "Hayes Theiling Dorton, MPL Corporation".
Fatfree Digest [Volume 9 Issue 16] July 7, 1994. Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp
chestnuts, and scallion.
In a small bowl, stir together the mirin, soy sauce, venegar, garlic,
and sugar. Pour over the salad and toss to combine.
Although the original recipes didnt say to, I let both of these
salads chill for awhile to let the flavors blend before I served
them. I think that this step is a particularly good idea for the
Asian Millet salad, as it allows the tofu to absorb the flavors of
the dressing. If you try these, I hope you enjoy them as much as I
did!
From: "Hayes Theiling Dorton, MPL Corporation"
Fatfree Digest [Volume 9 Issue 16] July 7, 1994. Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp