Post by marlaoh on Mar 4, 2004 7:44:55 GMT -6
Hot Pea and Spinach Salad
Prep: 10 min, Cook: 10 min.
1/4 cup oil
1 clove garlic, crushed
9 ounces button mushrooms, sliced
4 spinach leaves, shredded
1 cup frozen peas, thawed
2 cups bean sprouts
2 tsp. soy sauce or tamari
1 Tbs. plus 1 tsp. lemon juice
1 tsp. fresh ginger, grated
1 Tbs. plus 1 tsp. toasted sesame seeds
Heat 1 Tbs. plus 1 tsp. oil in a heavy nonstick frying pan over medium heat. Cook garlic and mushrooms 4-5 minutes or until mushrooms are soft. Add spinach leaves, peas, and sprouts to pan. Stir over heat 3 minutes. Stir in remaining oil and remaining ingredients, except sesame seeds. Cook an additional 2 minutes, or until hot. Sprinkle with sesame seeds before serving.
Prep: 10 min, Cook: 10 min.
1/4 cup oil
1 clove garlic, crushed
9 ounces button mushrooms, sliced
4 spinach leaves, shredded
1 cup frozen peas, thawed
2 cups bean sprouts
2 tsp. soy sauce or tamari
1 Tbs. plus 1 tsp. lemon juice
1 tsp. fresh ginger, grated
1 Tbs. plus 1 tsp. toasted sesame seeds
Heat 1 Tbs. plus 1 tsp. oil in a heavy nonstick frying pan over medium heat. Cook garlic and mushrooms 4-5 minutes or until mushrooms are soft. Add spinach leaves, peas, and sprouts to pan. Stir over heat 3 minutes. Stir in remaining oil and remaining ingredients, except sesame seeds. Cook an additional 2 minutes, or until hot. Sprinkle with sesame seeds before serving.