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Oriental Garden Toss

Veggie.Lover's picture
Ingredients
  Pea pods/One 6-ounce package frozen pea pods, thawed 6 Ounce
  Salad oil 1⁄2 Cup (8 tbs)
  Vinegar 1⁄3 Cup (5.33 tbs)
  Sugar 2 Tablespoon
  Soy sauce 1 Tablespoon
  Grated gingerroot/1/4 teaspoon ground ginger 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Freshly ground pepper 1⁄8 Teaspoon
  Sliced bok choy 3 Cup (48 tbs)
  Torn leaf lettuce 3 Cup (48 tbs)
  Bean sprouts/1/2 of a 16-ounce can bean sprouts, drained 1 Cup (16 tbs)
  Chopped pimiento 2 Tablespoon
Directions

Remove tips and strings from fresh pea pods.
In covered pan cook fresh or frozen pea pods in 2 cups boiling salted water for 1 minute; drain well.
In screw-top jar combine oil, vinegar, sugar, soy sauce, gingerroot or ginger, salt, and pepper; cover and shake vigorously.
Pour mixture over pea pods; cover and marinate in refrigerator for 1 to 1 1/2 hours.
At serving time combine bok choy, leaf lettuce, bean sprouts, and pimiento in large salad bowl.
Add pea pods and marinade.
Toss to coat vegetables.
Makes 6 to 8 servings.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Tossed
Restriction: 
Vegetarian
Ingredient: 
Pea
Interest: 
Healthy
Servings: 
8

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