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Categories:
soy sauce garlic ginger rice vinegar red pepper scallions salt canola oil sesame oil carrots sweet red bell peppers broccoli florets water sesame seeds toasted wonton wrappers
Viewed: 17 - Published at: 8 years agoIngredients
- 2 tablespoons soy sauce, sodium reduced
- 2 cloves garlic crushed, minced
- 2 teaspoons ginger fresh grated
- 1 teaspoon chinese hot mustard
- 1/2 cup rice vinegar
- 1/2 teaspoon red pepper flakes
- 2 each scallions, spring or green onions finely minced
- 1/2 teaspoon sea salt
- 1/2 cup canola oil or peanut oil
- 2 teaspoons sesame oil
- 1 1/2 cups carrots peeled and thinly sliced
- 1 1/2 cups sweet red bell peppers thinly sliced into strips
- 3 pounds broccoli florets
- 6 ounces water chestnuts drained, sliced
- 1 tablespoon sesame seeds toasted
- 4 ounces wonton wrappers about 10 wrappers
Method
- In a medium bowl mix the soy sauce, garlic, ginger, green onions, mustard, rice wine vinegar, crushed red pepper, and salt.
- Whisk to blend.
- While continuing to whisk, gradually add the peanut or canola oil and sesame oil until emulsified.
- Add the carrots and bell peppers and toss.
- Cover and refrigerate overnight to allow the flavors to blend and penetrate into the carrots and peppers.
- The next day steam the broccoli florets until just tender.
- Add the remaining ingredients except the wontons, toss gently and allow to chill.
- Before serving.
- Cut the wonton wrappers into thin strips.
- Gently fry, stirring to separate the wonton strips until crispy.
- Top the salad with the crispy wonton strips and serve.
