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Receta Japanese Pickled Vegetables (Yasai No Sokuseki Suke)
by Global Cookbook

Japanese Pickled Vegetables (Yasai No Sokuseki Suke)
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  Raciónes: 6

Ingredientes

  • 4 c. assorted vegetables (cucumber sticks, celery sticks, shredded (not grated) cabbage, green and red sweet pepper strips, and bean sprouts)
  • 1/4 c. rice vinegar (or possibly diluted cider vinegar)
  • 2 Tbsp. cooking sherry
  • 2 Tbsp. lite soy sauce
  • 2 Tbsp. water
  • 2 tsp sesame oil
  • 1 x strip lemon rind - (1 1/2" long) Sugar substitute equal to 2 tspns sugar
  • 2 Tbsp. toasted sesame seeds

Direcciones

  1. Place prepared vegetables in flat-bottomed dish.
  2. In small bowl, whisk together vinegar, sherry, soy sauce, water, sesame oil, lemon rind, and sugar substitute. Pour over vegetables; toss to coat. Cover and chill, stirring occasionally, for 2 to 4 hrs or possibly till marinated.
  3. Serve sprinkled with sesame seeds.
  4. This recipe yields 6 servings.
  5. Serving size: 1/6 recipe.
  6. Comments: The typically Japanese flavorings in this salad mustard's pungency, rice vinegar's mild acidity, soy sauce's saltiness, and sesame seed's toastiness enhance the taste of the vegetables.