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Return to recipes. I can never get enough asparagus. This is a warm salad, potentially a light entree. I've lost the source of this recipe. Walnut oil should be available in most large supermarkets or in a gourmet shop. It isn't cheap, but it's good once in a while.
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1/2 bell pepper, washed, seeds removed, cut into bite-sized pieces 1 small tomato, washed, seeds removed, cut into bite-sized pieces 3 slices onion, washed 5 cups Pipián, washed, cut into pieces, steamed 3 teaspoons olive oil 2 eggs, beaten Dash of salt and pepper 1. Wash and prepare vegetables. 2.
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Sprinkle hickory chips over coals. Place disposable aluminum pan under grill rack on side away from fire. Grease grill rack and arrange peppers on rack over pan.
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3 OZ BAMBOO SHOOTS, CUT INTO THIN MATCHSTICKS 4 DRIED CHINESE BLACK MUSHROOMS, SOAKED IN WARM WATER FOR 15 MINUTES 4 CUPS OF CHICKEN STOCK 1 TBSP WINE VINEGAR 2 TBSPS LIGHT SOY SAUCE SALT AND PEPPER HALF TPS CORNSTARCH, COMBINED WITH A LITTLE WATER 1 EGG AND 10 CHIVES
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