Shrimp and Egg Flower Soup Menu
Better than takeout, this fast Cantonese-style menu works both for weeknight dining and impromptu entertaining.
Snow pea and water chestnut salad *
Store-bought almond cookies
* Combine 4 cups fresh snow peas, 2 tablespoons chopped green onions, and 1 (5-ounce) can drained, sliced water chestnuts in a large bowl. Combine 2 tablespoons rice wine vinegar, 1 tablespoon low-sodium soy sauce, 2 teaspoons toasted sesame seeds, 1 teaspoon sugar, and 2 teaspoons dark sesame oil. Drizzle vinaigrette over snow pea mixture; toss well to coat.
Cooking Light, January 2006
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