Wednesday, March 4, 2009

KOREAN RICE AND STIR-FRIED VEGETABLES AND SOY BEAN SPROUT SALAD


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.

2 comments:

Sal said...

Looks good - I like simple stir fries.

aTxVegn said...

Those little space guys are adorable! And that sprout salad looks fantastic.

Thanks for your comment on my recent post. It meant so much.