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Traveling for business allows me the experience to try new foods and experience new flavors and combinations of tastes. I always keep my meal bars on hands so I keep my diet on track but I do like to explore new foods and recipes. I had an amazing salad while on the road and from this salad experience I put together my own recipe to mimic the flavors and palate experience. If you love peas, chestnuts and anything with an Asian flair this will be the salad for you!
You need:
- 1 lb fresh garden snow peas, washed and strings trimmed off
- 1/2 cup carrots, cut into very thin strips
- 1/2 cup red bell peppers, cut into very thin strips
- 1/2 cup sliced water chestnuts, drained
- 2 tsp sesame oil
- 1 Tbsp minced fresh ginger root
- 1/2 cup sliced mushrooms, your choice
- 2 garlic cloves, minced
- 1/8 tsp red pepper flakes
- 1 Tbsp soy sauce
- 1 Tbsp brown sugar
- 1 Tbsp soy sauce
- pinch of sea salt to taste
- Sesame seeds for garnish
Here is what you need to do:
- Fill a large bowl with ice and water and set in sink.
- Fill a large pot with water and bring to a rapid boil.
- Prepare snap peas by dropping them in rapidly boiling water for just 20 seconds; immediately drain and dump into the ice bath, then drain in colander completely.
- Put prepared peas into a large salad bowl with the carrots, red bell peppers, and water chestnuts, cover, and keep cool.
- To prepare dressing, put sesame oil in a skillet over medium heat, add ginger and mushrooms and saute until fragrant, about 2 to 3 minutes.
- Stir in the garlic and red pepper flakes and cook an additional 1 minute.
- Stir in soy sauce, brown sugar, oyster sauce (if using), taste, and add salt if desired. Allow mixture to simmer for 2 to 3 minutes, stirring, until well blended. Remove from heat and allow to cool.
- Prepare salad by adding dressing to fresh vegetables in salad bowl, tossing to combine.
Serve on individual chilled salad plates with a sprinkle of toasted sesame seeds on each salad and enjoy!