Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chinese Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Garbanzo beans (canned,
-drained) (chickpeas)
1 c Kidney beans (canned,
-drained)
1 c Lima beans (canned or fresh)
1 c Mung beans (chinese bean
-sprouts) fresh
1 c Soy beans (fresh)
1 bn YA (??) beans (oriental long
-beans...12-18" long)
1 Artichoke heart
Red bell pepper, julienned
Water chestnuts, sliced
-----DRESSING-----
1 Chunk tofu
Soy sauce
Ginger
Garlic
Sesame oil
DRESSING Mix dressing ingredients up together. Break
tofu up into small bite sized pieces. (sorry I didn't
get the amounts for the dressing, but he was going so
fast, I missed it if he gave actual amounts...) Allow
to sit while preparing the rest of the salad.
SALAD Mix all salad ingredients except for the YA
beans together in a bowl. Save three Ya beans for each
plate. Braid them (as in hair) and lay the braided Ya
bean around the side of each salad plate. If there is
any leftover Ya beans, chop them and add to salad.
Once salad has been thoroughly tossed, place mound on
each plate. Pour dressing over top and serve
immediately.
Origin: Cooking with Yan, TV show Shared by: Sharon
Stevens
