Ingredients with Measurements:
- 2 cups Bai Ye (also known as "rice flower petals")
- 1 cup sliced mushrooms
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon grated ginger
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse Bai Ye petals under cold water and drain.
2. Bring a pot of water to a boil and blanch Bai Ye for 1-2 minutes until tender. Drain and rinse under cold water.
3. In a bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, salt, and pepper to make the dressing.
4. In a separate bowl, mix together the blanched Bai Ye, sliced mushrooms, chopped scallions, and chopped cilantro.
5. Pour the dressing over the salad and toss to combine.
6. Top with chopped peanuts and serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 2 minutes
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 7g
- Carbohydrates: 12g
- Protein: 5g
Substitutions for ingredients:
- Bai Ye can be substituted with cooked rice noodles or bean sprouts.
- Mushrooms can be substituted with any other type of mushroom or sliced bell peppers.
- Scallions can be substituted with chopped red onions or shallots.
- Cilantro can be substituted with chopped parsley or mint.
- Peanuts can be substituted with cashews or almonds.
Variations:
- Add cooked shrimp or chicken for a protein boost.
- Add sliced red chili peppers for a spicy kick.
- Use lime juice instead of rice vinegar for a tangier flavor.
Tips and tricks:
- Make sure to rinse the Bai Ye petals thoroughly to remove any dirt or debris.
- Blanching the Bai Ye petals helps to soften them and make them more tender.
- Toast the chopped peanuts in a dry pan for a few minutes for extra flavor and crunch.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra chopped cilantro or scallions.
Garnishes:
- Chopped cilantro or scallions.
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve with steamed rice or a side of stir-fried vegetables.
Troubleshooting advice:
- If the dressing is too salty, add a little more honey or rice vinegar to balance it out.
Food safety advice:
- Make sure to rinse all vegetables thoroughly before using.
- Store leftover salad in the refrigerator and discard any leftovers after 2 days.
Food history:
- Bai Ye is a traditional Chinese ingredient made from rice flour that has been used in cooking for centuries.
Flavor profiles:
- This salad has a savory and slightly sweet flavor with a nutty crunch from the chopped peanuts.
Serving suggestions:
- Serve as a light lunch or as a side dish for dinner.
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