Cooked Vegetable Salad

  • 1 lb asparagus
  • 1 lb green beans
  • 3 yellow beets
  • 1 teaspoon of honey
  • 1 teaspoon of roasted seasame seed oil
  1. Clean asparagus by cutting the bottom tough parts. Cut into 2 inch pieces.
  2. Pick the tip of the green beans.(choose young beans if possible)
  3. Blanch asparagus separately with boiling water for 2 mins and plunge into ice cold water.
  4. Repeat the same with green beans. Cook beans 1 min more.
  5. Prepare the same marinate for both the asparagus and green beans
  6. Marinade for asparagus and green beans 2-3 tablespoon soy sauce
  7. One hour before serving put marinade into the asparagus and green beans separately.
  8. Cut yellow beets into slices. Add 2 teaspoon of cooking oil like canola oil. and two pieces of garlic sliced. Stir fry until beet is cooked about 8 mins. Then add 1 teaspoon of sugar and 2 teaspoon of vinegar. Put into a container and serve whenever you are ready.(you can cook ahead of time)
  9. Arrange asparagus on one end and yellow beets in the center and green beans on the other side.

Your guests will “clean up” this dish

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