Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: August 27, 1997
Bean Sprout Salad
1/2 package (6 oz) bean sprouts
3 Tbs white sesame seeds
2 Tbs vinegar
1/2 tsp salt
1 tsp shoyu
Rinse bean sprouts in cold water.
Dip in boiling water for one minute.
Toast sesame seeds until lightly
browned in covered pan. Grind seeds,
using sesame seed grinder or mash
with spoon. Mix remaining ingredients.
Add bean sprouts and toss.
Fresh Island Sauteed Spinach
2 lbs fresh island spinach
2 cups minced garlic
salt & pepper
roasted sesame seeds
butter
Saute above ingredients together quickly
for a delicious and nutritious dish.
Island Style Cole Slaw
1 tsp salt
1/4 tsp pepper
1/2 tsp dry mustard
1 tsp celery seed
2 Tbs sugar
3 Tbs salad oil
1/3 cup vinegar
1 Tbs pimento, chopped
1/4 cup green peppers, chopped
4 cups cabbage, shredded
8 stuffed olives, sliced
1/4 bunch watercress, chopped
Won Bok
Place cabbage, watercress and stuffed
olives in large bowl. Cover and chill.
Place other ingredients in a jar. Cover.
Before serving, shake jar, and toss
vegetables with sauce.
Hint: For crunchy cole slaw, cut cabbage
in half and soak in salted ice water
about 1 hour; drain well. Chill cabbage,
and slice into thin strips.
Ung Choy or Choy Sum
1 bunch ung choy
or choy sum
1 tsp cooking oil
Sauce:
1 Tbs shoyu
2 Tbs mirin
1 tsp sesame oil
1 tsp oyster sauce
1 tsp sugar
Fill 1/2 a pot with water. Bring to a
fast boil. Add oil to boiling water.
Add vegetables and cook for 1 minute
or until just wilted. Drain. Rinse under
cold water. Drain. Cut into 2 inch
lengths. Arrange on platter. Mix sauce
ingredients in a small bowl and pour
over vegetables.
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