Spinach with sesame and miso
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | tablespoon | Sesame seeds |
| 2 | tablespoons | Miso; light, see * Note |
| ½ | teaspoon | Sugar |
| ¼ | pounds | Fresh spinach |
| 1 | tablespoon | Peanut oil |
Directions
* Note: Fermented soybean paste; available in Japanese or Oriental markets.
Heat a wok or frying pan and add the sesame seeds. Stir over medium-high heat until they are lightly toasted. Cool the seeds and crush them with a mortar and pestle or food blender. Mix with the miso and sugar. Wash the spinach and drain well. Heat a wok or frying pan and add the oil. Stir-fry the spinach just until it collapses. Remove from the wok. Stir the miso and sesame paste into the spinach.
Comments: The Japanese immigrants quickly learned to give common American vegetables flavors that reminded them of the old country. I think this is such a dish. I really do love this served as a cold vegetable side dish.
However, it may be served either hot or cold.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 01-30-1991 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
07-12-1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
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