Asian salad

Asian salad

This is an example of a salad adapted directly from a frittata. My idea for the salad started with some of the ingredients from the Asian frittata. I substituted bamboo shoots for the bean sprouts as I felt the crunchiness of the bamboo shoots would work better for a salad. For the same reason, I cooked the snow peas for only 1 minute to keep them nice and crisp. Putting these and the scallions on a bed of baby spinach gave a nice start to the salad.

A frittata has the eggs, which makes any frittata a main course meal. For a main course salad, I want an additional source of protein such as meat or seafood. For this salad, I went with chicken and mushrooms, in a very simple soy-based sauce.

A ginger vinaigrette was my choice for the dressing. I used the fresh ginger paste you can buy in a tube in the produce section. It adds texture and I think it gives a better taste than the ground ginger. It’s convenient and keeps for quite a while. Of course, you could also grate fresh ginger.

Asian salad

1 chicken breast, cut into bite-sized pieces
1/2 cup sliced mushrooms
2 tablespoons chicken broth
1 tablespoon soy sauce
1/2 teaspoon corn starch
1/8 teaspoon ground ginger
1/8 teaspoon block pepper
vegetable oil

baby spinach
snow peas
bamboo shoots
4 scallions, sliced, including lots of the green portions

3 tablespoons vegetable oil
1 tablespoon rice vinegar
2 teaspoons ginger paste
1 small clove garlic, minced or pressed (not all of a large clove)

Put the snow peas in boiling water. Cook for 1 minute. Drain and rinse with cold water.

Saute the mushroom over medium heat for several minutes in oil until they start to get soft. Remove from pan and add the chicken breast pieces. Cook until lightly browned and cooked through. Add the mushrooms back in with the chicken. Mix the chicken broth, soy sauce, corn starch, ginger, and pepper and add to the chicken and mushrooms. Cook several minutes until the sauce starts to bubble and turns dark and shiny.

Arrange the spinach, snow peas, bamboo shoots, and scallions on the plate, reserving some of the green parts of the scallions. Whisk or shake in a small jar the oil, vinegar, ginger, and garlic. Spoon the vinaigrette over the salad. Put the chicken and mushrooms in the middle and top with the remaining green parts of the scallions.


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