| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| | Sticky Rice (recipe |
| | Follows) |
| 12 x ca. 30 g | Mixed greens, including |
| | spinach chopped |
| 1 | Avocado peeled, sliced |
| 1 | Carrot julienned |
| 1 | Cucumber julienned |
| 1/4 Tasse | red cabbage julienned |
| 4 | Sheets of won ton dough, |
| | Julienned & fried (see note) |
| 3 | Sheets nori, cut in thin Strips |
| | Wasabi Honey Soy Vinaigrette |
| | (recipe follows) |
|
Prepare rice and set aside. Mix greens, avocados and julienned vegetables. Place fried won ton noodles, nori, a small scoop of sticky rice and a dollop of wasabi on top. Drizzle with Honey-Soy Vinaigrette. Makes 4 servings.
1/4 inch deep over medium heat and cook until crisp. Drain on paper towels. For a seafood variation crown each salad with 2 ounces of fresh lump Dungeness or king crabmeat.
Sticky Rice: Boil 6 tablespoons of uncooked gluten rice in a scant 1/2 cup water for 12 minutes.
Honey Soy Vinaigrette: Whisk together 2 tablespoons soy sauce, 2 tablespoons canola oil, 1 tablespoon honey, 1 tablespoon Oriental sweet rice vinegar, 1 shallot, minced, chopped cilantro leaves from 4 sprigs and 1 inch fresh ginger, grated.
Per serving: Calories 366 Fat19g Cholesterol 40mg Sodium 832mg Percent calories from fat 45%
Beers
|
|
Anmerkungen zum Rezept:
keine |
