Jo Pan Lou Sun
from: Dr House
Asparagus Salad by Florence Lin from her Chinese cookbook
SERVES 6 , 6 side dishes
- 1 lb asparagus
- 1 cup sliced carrot
- 1 quart water
- 1 1/2 tablespoons Braggs liquid aminos or light soy sauce
- 2 teaspoons sesame oil
- 1/2 teaspoon sugar
- 1/2 teaspoon ginger juice (optional)
Cut off tough end of asparagus. Simpy start cutting the asparagus from the tip down until the spears become too tough to cut with a reasonably sharp knife. Discard the tough ends.
Bring water to boil then parboil the carrots for 4 mintes then add the Asparagus and continue to boil 2 more minutes. Drain well and place in serving bowl while hot then add the dressing, mix well and toss.
To serve cold, rinse vegetables when you remove with cold water. Drain well then add dressing.
To obtain juice put ginger thru a garlic press.