New Taste Journal
Whole Grain · Whole Food · Big Flavors
Sweet and Sour Asian Greens Salad
2 Heads Asian Greens
9 Cloves Garlic
1 Ounce Ginger
2 Green Onions
1/4 Cup Fresh Basil
1 Tbs. Canola Oil
3 Cups Bean Sprouts
3 Tbs. Soy Sauce
3 Tbs. Brown Rice Vinegar
1 Tbs. Sesame Oil
2 Tbs. Agave
4 Tbs. Stock, chicken or vegetable
1/2 tsp. Crushed Red Pepper, or less
1 Pinch Salt
1 Tbs. Sesame Seeds
If you have ever been shopping at the farmers market you may have noticed piles of leafy greens that are typical to the Asian booths.
I grabbed a couple of interesting bunches of greens and made this recipe.
Here we have a sample of one that is in the raddichio-chickory family.
The leaves are strong and somewhat bitter.
Here is another bunch of greens from the market.
It is a type of kale.
Cut the greens into medium size pieces.
Was the greens a few times in plenty of cold water to remove all of the sand and dirt.
Drain the washed greens and reserve.
Peel the garlic and ginger.
Rinse off the green onions.
Pull the basil leaves from the bunch.
Slice the ingredients into smaller pieces.
Continue to slice and chop ingredients into very small pieces.
This will take a few minutes.
Mix all dressing ingredients together.
Heat a tablespoon of canola oil in a pan.
Add the chopped garlic-ginger mixture.
Add the bean sprouts.
Stir-fry these ingredients together for a quick minute.
Add the dressing to the pan.
Add the washed greens to the pan.
Mix ingredients a few times, cover the pan.
Cook greens, covered, for a minute or so.
Remove the cover and continue to cook for another half minute or so.
Remove the pan from the heat and pour the ingredients onto a large serving platter.
Spread out the cooked salad evenly across the platter.
Place platter into the fridge for an hour.
Remove from the fridge and garnish with sesame seeds.
Serve as a salad or side dish.
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.