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Burmese Ginger Salad
Nb persons: 4
Source: Quick-Fix Vegan
|2 tsp||toasted sesame oil|
|1 tsp||finely minced hot chile|
|2 tsp||soy sauce|
|1/2 c||finely chopped pickled ginger|
|1 T||peanut oil|
|4 cloves||garlic, cut into slivers, or 1 T crispy fried garlic|
|3 1/2 c||finely shredded romaine lettuce|
|1/2 c||roasted peanuts, slightly crushed|
|1/3 c||sunflower seeds|
|1 T||toasted sesame seeds|
|8 oz||cherry tomatoes, cut in half|
|2 T||freshly squeezed lemon or lime juice|
Heat the sesame oil in a small pan over medium heat. Add the chile and cook, stirring occasionally, until slightly softened, 1 minute. Remove from the heat, and stir in the soy sauce and pickled ginger. Set aside.
Unless using crispy fried garlic, heat the peanut oil in a small skillet over medium heat. Add the garlic and cook, stirring until golden brown. (Be careful not to burn). Remove the garlic with a slotted spoon and set aside on paper towels.
Spread the lettuce on a large platter. Spoon the ginger mixture into the center of the lettuce, then surround with separate mounts of the peanuts, sunflower seeds, tomato, and fried garlic. Drizzle with lemon juice. Serve at once, garnished with lemon or lime wedges. Or, the salad ingredients may be combined in a bowl and tossed before serving.
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