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balmofgileadSince I typed it up to email to my mom in California, I might as well post this recipe. You can use tofu instead of chicken, too. Tofu marinated in ginger, garlic, soy sauce and rice vinegar = yum.
Sesame Chicken Salad
2 TBS sesame seeds
1/4 cup salad oil
3 TBS lemon juice
1.5 TBS soy sauce
1.5 TBS white wine vinegar (we usually use rice vinegar instead)
3 cloves garlic, minced or pressed
2 tsp finely minced fresh ginger
1/2 pound snow peas
1/2 pound bean sprouts
3 to 3.5 c. shredded cooked chicken
[We usually at least double the amounts of garlic, ginger, soy sauce and vinegar, but I like things with a lot of flavor.]
Toast sesame seeds in a small frying pan over medium heat, shaking pan often, until seeds are golden (about 5 minutes). In a large bowl, mix seeds, oil, lemon juice, soy sauce, vinegar, garlic, and ginger until blended.
Fill a large pan halfway with water; bring to a boil. Add pea pods and bean sprouts; cook just until water boils. Drain, rinse with cold water, and drain again. Combine vegetables, chicken, and oil mixture and stir. It's better after it's had a chance to sit for awhile.
Sesame Chicken Salad
2 TBS sesame seeds
1/4 cup salad oil
3 TBS lemon juice
1.5 TBS soy sauce
1.5 TBS white wine vinegar (we usually use rice vinegar instead)
3 cloves garlic, minced or pressed
2 tsp finely minced fresh ginger
1/2 pound snow peas
1/2 pound bean sprouts
3 to 3.5 c. shredded cooked chicken
[We usually at least double the amounts of garlic, ginger, soy sauce and vinegar, but I like things with a lot of flavor.]
Toast sesame seeds in a small frying pan over medium heat, shaking pan often, until seeds are golden (about 5 minutes). In a large bowl, mix seeds, oil, lemon juice, soy sauce, vinegar, garlic, and ginger until blended.
Fill a large pan halfway with water; bring to a boil. Add pea pods and bean sprouts; cook just until water boils. Drain, rinse with cold water, and drain again. Combine vegetables, chicken, and oil mixture and stir. It's better after it's had a chance to sit for awhile.
