Karens Sui Choy Slaw Recipes
KAREN'S SUI CHOY SLAW DRESSING
Karen Lee, of Sang Lee Farm in Southold, New York, tosses this dressing with her Sui Choy Slaw.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes about 1/2 cup
Number Of Ingredients 7
Steps:
- In a small bowl, mix together orange juice, vinegar, sugar, mustard, and vegetable oil. Add salt and pepper to taste, and serve tossed with sui choy slaw.
SUEY CHOY SALAD
I started using suey choy (very similar to bok choy, but lighter in colour) in salads because it lasted much longer than lettuce in my fridge! This salad also tastes good with sunflower seeds, pine nuts, almonds, or anything crunchy you want to throw in. The salad dressing is from the Company Coming's Japanese Cabbage Salad recipe. Experienced cooks may be able to make this in less time than I've allotted.
Provided by Mctet
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Before you open ramen noodle package, give it a few good whacks with something heavy to break the noodles into pieces.
- Open the package and take out the seasoning package.
- Mix together Dressing ingredients in a small bowl, and set aside.
- Rinse and dry suey choy and chop into bite sized pieces.
- Put into large salad bowl.
- Rinse and dry bean sprouts and green onion.
- Add to bowl with suey choy.
- Add broken up ramen noodles to large salad bowl, and add any optional bits (sunflowers, nuts, etc).
- Add dressing and toss together.
- It tastes and looks best when eaten right away, but it is still edible after being in the refrigerator a day.
CHOP SUEY
This is the fast and easy chop suey recipe that my mother always made, and we love it 'as is', but you could substitute a can of Chinese mixed vegetables for the bean sprouts if you like more color and texture. Serve over hot rice, topped with chow mein noodles and soy sauce, if desired.
Provided by DKOSKO
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Heat shortening in a large, deep skillet. Sear pork until it turns white, then add onion and saute for 5 minutes. Add celery, hot water, salt and pepper. Cover skillet and simmer for 5 minutes. Add sprouts and heat to boiling.
- In a small bowl combine the cold water, cornstarch, soy sauce and sugar. Mix together and add to skillet mixture. Cook for 5 minutes, or until thickened to taste.
Nutrition Facts : Calories 270 calories, Carbohydrate 12 g, Cholesterol 39.4 mg, Fat 17.5 g, Fiber 2.5 g, Protein 16.4 g, SaturatedFat 4.9 g, Sodium 802.7 mg, Sugar 3.8 g
BOK-CHOY-AND-RADISH COLESLAW
Provided by Molly O'Neill
Categories salads and dressings, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a large bowl, toss the bok choy, onion, daikon, radishes, basil and mint. Set aside.
- In a blender, combine the lime juice, mustard and fish sauce and blend on high. While the motor is running, slowly drizzle in the oil until it is fully incorporated. Pour the mixture from the blender over the cabbage mixture and toss to coat. Season with salt and pepper. Refrigerate for 30 minutes.
- Remove the slaw from the refrigerator and drain excess liquid. Serve with roast lamb or beef.
Nutrition Facts : @context http, Calories 296, UnsaturatedFat 25 grams, Carbohydrate 10 grams, Fat 28 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 1467 milligrams, Sugar 4 grams, TransFat 0 grams
SAVOY SLAW WITH MINT AND CILANTRO
Provided by Jeanne Kelley
Categories Side Picnic Vegetarian Low Cal High Fiber Backyard BBQ Dinner Lunch Mint Summer Healthy Low Cholesterol Cabbage Potluck Cilantro Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Combine first 7 ingredients in large bowl. Whisk vinegar, sesame oil, vegetable oil, and chiles in medium bowl. Season dressing to taste with salt and pepper. DO AHEAD: Vegetables and dressing can be made 6 hours ahead. Cover separately and chill.
- Drizzle dressing over salad and toss to coat evenly. Season salad to taste with salt and pepper and serve.
- More info:
- Savoy cabbage is a mild-flavored cabbage with green, crinkly leaves. The veggie gets its name from the Savoy region in the western Alps, where the cabbage may have originated.
- Ingredient tip:
- Daikon ("large root" in Japanese) radishes look like giant white carrots. They have a mild radish flavor and are available at some supermarkets and at Asian markets.
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