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Oriental Salad

Healthycooking's picture
Ingredients
  Spinach leaves 6 Ounce, rinsed, crisped, lightly packed to make 6 cups (170 Gram)
  Unseasoned rice vinegar/White wine vinegar 60 Milliliter (1/4 Cup)
  Reduced sodium soy sauce 30 Milliliter (2 Tablespoon)
  Honey 2 Teaspoon
  Oriental sesame oil 1 Teaspoon
  Sesame seeds 2 Teaspoon
  Vegetable oil 2 Teaspoon
  Broccoli flowerets 355 Gram (5 Cups)
  Carrots 1 Pound, cut into 1/4 inch diagonal slices (455 Gram)
  Thinly sliced celery 180 Gram (1 1/2 Cup)
  Onion 1 Medium, thinly sliced
Directions

1. Arrange spinach leaves on a large platter; cover and set aside. In a small bowl, stir together vinegar, soy sauce, honey, and sesame oil; set aside.
2. In a wide nonstick frying pan or wok, stir sesame seeds over medium heat until golden (about 3 minutes). Pour out of pan and set aside. Heat 1 teaspoon of the vegetable oil in pan over medium-high heat. When oil is hot, add half of the broccoli, carrots, celery, and onion. Stir-fry until vegetables are hot and bright in color (about 3 minutes). Add 1/3 cup (80 ml) water to pan, cover, and cook until vegetables are just tender to bite (about 3 minutes). Uncover and continue to cook, stirring, until liquid has evaporated (1 to 2 more minutes). Remove vegetables from pan and set aside. Repeat to cook remaining broccoli, carrots, celery, and onion, using remaining 1 teaspoon vegetable oil and adding 1/3 cup (80 ml) water after the first 3 minutes of cooking

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Fried
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Quick

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