Asian millet salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cooked millet |
| 6 | tablespoons | Mirin or dry sherry |
| 1 | 10-oz package of tofu, | |
| Diced | ||
| 3 | tablespoons | Soy sauce |
| ¾ | cup | Chopped snow peas |
| 1½ | tablespoon | Rice or cider vinegar |
| ¾ | cup | Frozen peas, thawed |
| 1 | Clove garlic, minced | |
| 1 | 8-oz can sliced water | |
| Chestnuts | ||
| 1 | teaspoon | Sugar (or other sweetener) |
| ½ | 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 didn't 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" <hayes@...>.
Fatfree Digest [Volume 9 Issue 16] July 7, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.
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