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Recipes - kung fu chop asian Dressing

Recipe Name

kung fu chop asian Dressing

Submitted by

tomtree

Recipe Description

Remove woody base of asparagus and discard. Remove asparagus tips and reserve. Cut asparagus stems on the bias. Combine with asparagus tips. Blanch asparagus pieces in hot water - 30 seconds. Quickly chill and reserve. Clean green onions and thinly slice on a bias - white and green parts. Reserve. Clean and core red pepper. Cut pepper in half pole to pole. Slice as thin as possible. Reserve. Remove outer leaves and core from cabbage. Thinly slice. Reserve. Clean cilantro leaves from stems. Reserve. Combine all salad ingrediets in a bowl, and toss with remaining 12 oz of dressing. Top with sesame seeds for service.

Quantity	4	Quantity Unit	quarts	Servings
Prep Time (minutes)	20	Cook Time (minutes)	1	Ready In (minutes)	21

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Ingredients
Amt.	Measure	Ingredient



4 1/2	cups	miso paste (white)
1 1/2	cup	soy sauce
3	cups	Vinegar, rice
48	tablespoons	Mirin (rice cooking wine)
13	tablespoons	ground ginger
24	tablespoons	vegetable oil
16	tablespoons	Sriracha

Steps

Sequence	Step

1	Remove woody base of asparagus and discard. Remove asparagus tips and reserve. Cut asparagus stems on the bias. Combine with asparagus tips. Blanch asparagus pieces in hot water - 30 seconds. Quickly chill and reserve. Clean green onions and thinly slice on a bias - white and green parts. Reserve. Clean and core red pepper. Cut pepper in half pole to pole. Slice as thin as possible. Reserve. Remove outer leaves and core from cabbage. Thinly slice. Reserve. Clean cilantro leaves from stems. Reserve. Combine all salad ingrediets in a bowl, and toss with remaining 12 oz of dressing. Top with sesame seeds for service.
2	Remove asparagus tips and reserve. Cut asparagus stems on the bias. Combine with asparagus tips.
3	Blanch asparagus pieces in hot water - 30 seconds. Quickly chill and reserve.
4	Clean green onions and thinly slice on a bias - white and green parts. Reserve. Clean and core red pepper. Cut pepper in half pole to pole. Slice as thin as possible. Reserve.
5	Clean cilantro leaves from stems. Reserve. Combine all salad ingrediets in a bowl, and toss with remaining 12 oz of dressing. Top with sesame seeds for service.

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