tir in the corn (if using frozen corn, defrost first) and
vinegar, oil, chile paste (if using), and sesame seeds in large
Chop the onion and the scallions. Slice the carrot into thin
nto serving dish. Top with scallions, bacon bits and cheese, and
0 minutes.
Add the scallions and stir well. Bring to
INSTRUCTIONS
For the dressing:
Place all of the ingredients except the oil in a medium bowl and whisk to combine. Slowly drizzle in the oil, whisking continuously, until all of it is incorporated; set aside.
For the salad:
Place the snap peas, cucumber, carrots, cilantro, and scallions in a large bowl, drizzle with the dressing, and toss to coat. Transfer to a serving platter, sprinkle with the peanuts, and serve immediately.
ce water then drain. Blanch scallions for 30 seconds, or until
or until cooked through. Add scallions and stir-fry 1 minute
Place a large pot half full with water and bring to a boil. Add the potatoes and boil for 15 - 20 minutes or until tender. Drain off the potatoes and add the remaining ingredients. Mash the potatoes using a hand masher and serve hot. ENJOY!
ote:
I halved the recipe using a 1 pound eggplant and
nd grate into the bowl using a fine tooth grater.
mount significantly from the original recipe adding about 2 tablespoons total
et cool.
Whisk egg, scallions, cornstarch, salt, and pepper together
epper, ginger, lemon grass, garlic, scallions, lime zest, egg yolks, melted
Heat the oil in a pan. Add the white part of the scallions (reserving the rest), and the garlic and sizzle for 2 minutes, then add the cumin and cook for a minute more.
Tip in the beans and a splash of water then, using a potato masher, break the beans down as they warm through, to make a rough puree. Add another splash of water and stir to a creamy consistency. Continue to cook until piping hot.
Stir in the tomatoes and remaining scallions.
Coarsely chop cabbage, bell peppers and scallions. In a bowl, whisk together mayonnaise, yogurt, vinegar and cayenne. Add vegetables, basil and salt and pepper to taste; toss well. Chill slaw, covered, 20 minutes.
In bowl, mix shrimp, tails intact, and salsa.
Cover; chill 1 hour.
Meanwhile, cook rice; add chiles, scallions, salt and pepper.
Mix. Skewer salsa coated shrimp; broil or grill until done.
Place on rice.
Serves 4.
otally break the meat down. (Using grass fed beef it's
prinkle with black beans and scallions. Cover, turn heat back to
Put the oil in a large nonstick frying pan and set over high heat.
When hot, put in the mushrooms. Stir and fry until the mushrooms appear silken.
Add the scallions, green chile, and tomato. Turn the heat to medium and stir until the tomato softens.
Add the cilantro, eggs, and salt and pepper to taste. Stir the eggs gently until they form thick, soft curds or are done to your taste.
Remove from the heat and serve immediately.