Chief's Choice Salad
From BestOodles 14 years ago
- 35-45 minutes to make
- Serves 2
Spring has come to the northern hemisphere finally in weather wise. Even though it may not feel like it with unusual coldness and rain, summer is just around the corner. Renewal, rebirth, and it seem that colors are coming back to life. Read more And of course extra hours of sunlight, people often use extra time and nicer weather to spend more time outdoors. Whether it is hiking or picking up the tennis racquet or even playing a round of golf, it just seems humans like nature become back to life. Plus we carry weight over Fall and Winter result of many holidays meals, lack of sunshine, and cold weather. Now Spring is here, we are shedding layers of clothes as well as our weight to fit in summer clothes such as t-shirt or in bathing suit. I am putting out a few salad recipes to help you lose our Winter weight. With this in mind, I call this next dish the spring recipe because all the spring green colors pop in this dish and make this dish very spring like. From the light yellow of corn, deep brown or earth color from shiitake mushrooms, light brown color of soy chips, bright green of young garbanzo beans, this dish is very colorful. All the colors in the salad are vibrant, sort of colors that appear outside our windows and doors after a winter full of cold weather. It is a dish that is fun to look at while you are eating this delicious spicy salad. See less
Ingredients
- Dried ingredients: shopping list
- 1/2 cup dried corn (maize mote), washed shopping list
- 6 dried shiitake mushrooms, washed shopping list
- 1/2 cup soy chips shopping list
- 3 cup young garbanzo beans shopping list
- 3 tbsp szechuan peppercorns and chili oil shopping list
- 6 branch cilantro, coarsely chopped shopping list
- 2 green onion, chopped shopping list
- Liquid ingredients: shopping list
- 2 tbsp rice wine shopping list
- 2 tbsp soy sauce shopping list
- 1.5 cup warm water shopping list
- 1 tsp sugar shopping list
- 1/4 tsp salt shopping list
How to make it
- Starts by soaking corn overnight with liquid ingredients, then the next day add shiitake mushrooms and soy chips for 30 more minutes. Finely cut soaked mushrooms.
- Place all ingredients including soaked liquid (avoiding any gritty sediment that has settled on the bottom of the bowl) in a pot except chili oil, turn to high heat. When boil turn down the heat to simmer for 5 minutes. Take out young garbanzo beans with strainer ladle and leave the rest of the ingredients in to continue simmering.
- Next, after 5 more minutes, strain soy chip and continue simmering the rest of them until only 3 to 4 tbsp of liquid left about 20 to 30 minutes. Turn off the heat; mix in chili oil, cilantro, and green onion. It is ready to serve.
- Notes:
- • If you would like to speedy salad replace fresh or frozen white/yellow corn with dried corn.
- • There are different ingredients needed to soak or cook in different length of time according to their dryness!
- • If you do not like to chew Szechwan peppercorns take out those rights before plating.
- If you like this, find more of my recipes at www.BestOodles.com
People Who Like This Dish 1
- tuilelaith Columbia, MO
- BestOodles SFSJSMF, Northern Califo
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