So this is the "Year of the Dragon"... and also a good year to be frugal and eat healthy.
This dinner came about because I had leftovers:
A little bit of chicken, Chinese tea egg, asparagus, cauliflower, bean sprouts, red pepper, scallions and Bibb lettuce.
The question was... how can I use these ingredients with minimal additional expense?
And then I found a recipe for Sweet Sesame-Soy Vinaigrette in Cook's Illustrated Cookbook. Perfect!
But I wanted a little something else to go with it, so I went to the Asian market and found a package of 6 Leek Buns for $1.99!
You can find these in the frozen section of the market.
Just put them in a steamer (I used my pasta pot) and steam for 10 minutes.
Enjoy this salad dressing on whatever you have to make a salad. Be inventive and be healthy...
1/3 c. RICE VINEGAR (not "seasoned" rice vinegar)
1/4 c. LIGHT BROWN SUGAR
2 1/2 tsp. SOY SAUCE
2 tsp. ASIAN CHILI-GARLIC SAUCE
1/2 tsp. GINGER, grated
1/2 c. CANOLA OIL
1 Tbsp. TOASTED SESAME OIL
1 Tbsp. SESAME SEEDS, toasted
Whisk vinegar, sugar, soy sauce, chili-garlic sauce and ginger in a medium bowl until sugar dissolves.
Gradually whisk in canola oil and sesame oil; whisk in sesame seeds.
Dressing can be refrigerated for up to 2 weeks.