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Fresh veggies and bean threads with a spicy sesame vinaigrette.

My new version of an old favorite.

Step by step and photos on my blog if you are interested.
http://www.kokoscornerblog.com/mycor...ead-salad.html

or
http://tinyurl.com/3su9oap


@@@@@ Now You're Cooking! Export Format

Spicy Bean Thread Salad

salads/salad dressings

for the salad
7.75 ounces bean threads
2 cucumbers; 3 if small
2 roma tomatoes; de seeded, small dice
1/2 head small cabbage; thinly sliced
3 spring onions, or to taste; thinly sliced,
spicy vinaigrette
1/3 cup grapeseed oil
1/3 cup red wine vinegar
2 tablespoons toasted sesame seeds
2 tablespoons honey
2 teaspoons chili garlic sauce
1 teaspoon fresh ginger; minced
1 tablespoon soy sauce
6 drops sesame oil; or to taste

Bring a medium pot of water to a boil over high heat;
Turn off the burner and completely submerge the bean threads in the
water
for 15 minutes.

While the bean threads are soaking prepare the vegetables.
Peel and remove the seeds from the cucumbers. Cut into a small dice.
Cut the tomatoes in half, remove the seeds. Cut into a small dice
Remove the core from the cabbage and thinly slice.
Thinly slice the spring onions on the diagonal.
Add prepared vegetables to a large bowl.

Meanwhile, whisk together the vinaigrette ingredients in a small bowl.

When the bean threads are done, drain and rinse well in cold water,
Transfer the bean threads to the bowl of vegetables and toss.
Add the vinaigrette and toss, taste and adjust the seasoning.


** Exported from Now You're Cooking! v5.87 **

Notes: koko

Yield: 6 servings

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

[Jean B.[_1_]]

wrote:
>
> Fresh veggies and bean threads with a spicy sesame vinaigrette.
>
> My new version of an old favorite.
>
> Step by step and photos on my blog if you are interested.
> http://www.kokoscornerblog.com/mycor...ead-salad.html
>
> or
> http://tinyurl.com/3su9oap
>
>
> @@@@@ Now You're Cooking! Export Format
>
> Spicy Bean Thread Salad
>
> salads/salad dressings
>
> for the salad
> 7.75 ounces bean threads
> 2 cucumbers; 3 if small
> 2 roma tomatoes; de seeded, small dice
> 1/2 head small cabbage; thinly sliced
> 3 spring onions, or to taste; thinly sliced,
> spicy vinaigrette
> 1/3 cup grapeseed oil
> 1/3 cup red wine vinegar
> 2 tablespoons toasted sesame seeds
> 2 tablespoons honey
> 2 teaspoons chili garlic sauce
> 1 teaspoon fresh ginger; minced
> 1 tablespoon soy sauce
> 6 drops sesame oil; or to taste
>
> Bring a medium pot of water to a boil over high heat;
> Turn off the burner and completely submerge the bean threads in the
> water
> for 15 minutes.
>
> While the bean threads are soaking prepare the vegetables.
> Peel and remove the seeds from the cucumbers. Cut into a small dice.
> Cut the tomatoes in half, remove the seeds. Cut into a small dice
> Remove the core from the cabbage and thinly slice.
> Thinly slice the spring onions on the diagonal.
> Add prepared vegetables to a large bowl.
>
> Meanwhile, whisk together the vinaigrette ingredients in a small bowl.
>
> When the bean threads are done, drain and rinse well in cold water,
> Transfer the bean threads to the bowl of vegetables and toss.
> Add the vinaigrette and toss, taste and adjust the seasoning.
>
>
> ** Exported from Now You're Cooking! v5.87 **
>
> Notes: koko
>
> Yield: 6 servings
>
> koko
> --
> Food is our common ground, a universal experience
> James Beard
>
> www.kokoscornerblog.com
>
> Natural Watkins Spices
> www.apinchofspices.com


Mmmm. Gonna try this with shirataki. Thanks.

--
Jean B.

[[email protected]]

On Fri, 01 Jul 2011 14:03:55 -0400, "Jean B." > wrote:

wrote:
>>
>> Fresh veggies and bean threads with a spicy sesame vinaigrette.
>>
>> My new version of an old favorite.
>>
>> Step by step and photos on my blog if you are interested.
>> http://www.kokoscornerblog.com/mycor...ead-salad.html
>>
>> or
>> http://tinyurl.com/3su9oap
>>
>>
>> @@@@@ Now You're Cooking! Export Format
>>
>> Spicy Bean Thread Salad

snippage

>
>Mmmm. Gonna try this with shirataki. Thanks.

I think that would be great.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

[Jean B.[_1_]]

wrote:
> On Fri, 01 Jul 2011 14:03:55 -0400, "Jean B." > wrote:
>
>> wrote:
>>> Fresh veggies and bean threads with a spicy sesame vinaigrette.
>>>
>>> My new version of an old favorite.
>>>
>>> Step by step and photos on my blog if you are interested.
>>> http://www.kokoscornerblog.com/mycor...ead-salad.html
>>>
>>> or
>>> http://tinyurl.com/3su9oap
>>>
>>>
>>> @@@@@ Now You're Cooking! Export Format
>>>
>>> Spicy Bean Thread Salad
>
> snippage
>
>> Mmmm. Gonna try this with shirataki. Thanks.
>
> I think that would be great.
>
> koko
> --
> Food is our common ground, a universal experience
> James Beard
>
> www.kokoscornerblog.com
>
> Natural Watkins Spices
> www.apinchofspices.com

Yes, although it isn't quite the same, shirataki is pretty darn
good when substituted for bean thread. (I really don't like it in
western dishes.)

--
Jean B.

[Jean B.[_1_]]

Omelet wrote:
> In article >, "Jean B." >
> wrote:
>
>> wrote:
>>> On Fri, 01 Jul 2011 14:03:55 -0400, "Jean B." > wrote:
>>>
>>>> wrote:
>>>>> Fresh veggies and bean threads with a spicy sesame vinaigrette.
>>>>>
>>>>> My new version of an old favorite.
>>>>>
>>>>> Step by step and photos on my blog if you are interested.
>>>>> http://www.kokoscornerblog.com/mycor...hread-salad.ht
>>>>> ml
>>>>>
>>>>> or
>>>>> http://tinyurl.com/3su9oap
>>>>>
>>>>>
>>>>> @@@@@ Now You're Cooking! Export Format
>>>>>
>>>>> Spicy Bean Thread Salad
>>> snippage
>>>
>>>> Mmmm. Gonna try this with shirataki. Thanks.
>>> I think that would be great.
>>>
>>> koko
>>> --
>>> Food is our common ground, a universal experience
>>> James Beard
>>>
>>> www.kokoscornerblog.com
>>>
>>> Natural Watkins Spices
>>> www.apinchofspices.com
>> Yes, although it isn't quite the same, shirataki is pretty darn
>> good when substituted for bean thread. (I really don't like it in
>> western dishes.)
>
> I ran across some really thick Shiratake and experimented with it with
> Marinara sauce and italian sausage. It was different than using
> traditional pasta for sure, but it was actually quite satisfying.

Shaped like? I was in an Asian store yesterday looking for yuba,
and I found pressed tofu noodles. They look like they are much
sturdier than the tofu shirataki. I'll still try them in an Asian
dish first. Actually, I may cheat and get some fu qi fei pian
from my favorite Sichuan restaurant (maybe 5 minutes from the new
house) and dump some of it on the noodles. I need to analyze
their perfect toppings again anyway.

--
Jean B.

[Jean B.[_1_]]

Omelet wrote:
> In article >, "Jean B." >
> wrote:
>
>>> I ran across some really thick Shiratake and experimented with it with
>>> Marinara sauce and italian sausage. It was different than using
>>> traditional pasta for sure, but it was actually quite satisfying.
>> Shaped like?
>
> Just like other Shiratake (round noodle) but thicker than the usual ones.

I don't think I've noticed different thicknesses. I've seen
"fettucine" (which looks like broken pieces of ??? does not look
like it would work as such at all), "rice"?, nests.... The normal
and the block form (konnyaku). I think I've seen more interesting
offerings at a now-closed Japanese grocery store.
>
>> I was in an Asian store yesterday looking for yuba,
>> and I found pressed tofu noodles. They look like they are much
>> sturdier than the tofu shirataki. I'll still try them in an Asian
>> dish first. Actually, I may cheat and get some fu qi fei pian
>> from my favorite Sichuan restaurant (maybe 5 minutes from the new
>> house) and dump some of it on the noodles. I need to analyze
>> their perfect toppings again anyway.
>>
>> --
>> Jean B.
>
> I generally avoid the Tofu shiratake and go for the pure yam noodle
> shiratake.

These pressed tofu noodles look much better (firmer!) than the
tofu shirataki,


--
Jean B.