REC: Asian style spinach salad

Discussion in 'Food and nutrition' started by jake, Dec 10, 2005.

  1. jake

    jake Guest

    I learned this form an Ainsley Harriott book, Gourmet Express 2. I love
    spinach and I love ginger, so I tried it. It is a great side with
    chicken or pork chops or fish:
    Or noodles.

    - cook spinach leaves with as little water as possible (don't use any salt)
    - drain, and cool
    - then chop roughly
    - add japanese soy sauce such as kikkoman
    - add slices of pickled ginger (the pinkish kind that is served with
    sushi). (if you like, you can chop it more finely than how it is sold.
    I do chop mine)
    - optional: add sesame oil to taste
    - top with some toastes sesame seeds (crucial)

    I only ever followed the exact amounts once, now I just play it by eye.
    So I don't remember the amounts. If anyone wants to know the exacts
    amounts, I'll try and find them.
    I serve it at room temperature.
     
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  2. jake <[email protected]> looking for trouble wrote in
    news:[email protected]:

    > I learned this form an Ainsley Harriott book, Gourmet Express 2. I
    > love spinach and I love ginger, so I tried it. It is a great side with
    > chicken or pork chops or fish:
    > Or noodles.
    >
    > - cook spinach leaves with as little water as possible (don't use any
    > salt) - drain, and cool
    > - then chop roughly
    > - add japanese soy sauce such as kikkoman
    > - add slices of pickled ginger (the pinkish kind that is served with
    > sushi). (if you like, you can chop it more finely than how it is
    > sold. I do chop mine)
    > - optional: add sesame oil to taste
    > - top with some toastes sesame seeds (crucial)
    >
    > I only ever followed the exact amounts once, now I just play it by
    > eye. So I don't remember the amounts. If anyone wants to know the
    > exacts amounts, I'll try and find them.
    > I serve it at room temperature.
    >


    This sounds really good and I make a similar salad. I also top mine with
    slices of top round when I have it.

    Michael

    --
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    Send email to dog30 at charter dot net
     
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