Today I Made:
KOREAN RICE AND STIR-FRIED VEGETABLES AND SOY BEAN SALAD for DINNER.
Both recipes from VEGNEWS magazine Nov/Dec. 2005 issue.
The stir-fry was super easy to make.
Canola oil, minced garlic, carrots, asparagus, spinach, and soy sauce.
Simple, clean , and delicious.
The soy bean salad originally called for bean sprouts but Whole Foods only had the soy sprouts.
The dressing is a rice vinegar, ginger, toasted sesame oil, and a few other asian ingredients.
Super crunchy and super fresh taste.
Personally, I would have preferred the bean sprouts.
But, husband liked it.