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Recipes - kung fu chop asian Dressing Recipe

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
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
4
1/2
cupsmiso paste (white)
1
1/2
cupsoy sauce
3
cupsVinegar, rice
48
tablespoonsMirin (rice cooking wine)
13
tablespoonsground ginger
24
tablespoonsvegetable oil
16
tablespoonsSriracha
Steps
Sequence Step
1Remove 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.
2Remove asparagus tips and reserve. Cut asparagus stems on the bias. Combine with asparagus tips.
3Blanch asparagus pieces in hot water - 30 seconds. Quickly chill and reserve.
4Clean 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.
5Clean 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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