Roasted Shanghai Pepper Salad the Editors of Publications International, Ltd.
Serve this salad as an accompaniment to grilled or broiled meats or fish.
Makes 4 servings
|1||jar (14 to 15 ounces) roasted red or red and yellow peppers|
|1-1/2||tablespoons soy sauce|
|1||tablespoon rice vinegar|
|1||tablespoon dark sesame oil|
|1||clove garlic, minced|
|Romaine lettuce or spinach leaves|
|2||tablespoons coarsely chopped fresh cilantro|
- Drain and rinse peppers; pat dry with paper towels. Cut peppers lengthwise into 1/2-inch strips; place in small bowl.
- Combine soy sauce, vinegar, sesame oil, honey and garlic; mix well. Pour over peppers; cover and refrigerate at least 2 hours. Serve over lettuce leaves. Sprinkle with cilantro.
This salad will keep up to 1 week covered and refrigerated.
Check out more recipes for Chinese