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Oriental Garden Toss Recipe
|Pea pods/One 6-ounce package frozen pea pods, thawed||6 Ounce|
|Salad oil||1⁄2 Cup (8 tbs)|
|Vinegar||1⁄3 Cup (5.33 tbs)|
|Soy sauce||1 Tablespoon|
|Grated gingerroot/1/4 teaspoon ground ginger||1 Teaspoon|
|Freshly ground pepper||1⁄8 Teaspoon|
|Sliced bok choy||3 Cup (48 tbs)|
|Torn leaf lettuce||3 Cup (48 tbs)|
|Bean sprouts/1/2 of a 16-ounce can bean sprouts, drained||1 Cup (16 tbs)|
|Chopped pimiento||2 Tablespoon|
Calories 161 Calories from Fat 125
% Daily Value*
Total Fat 14 g21.7%
Saturated Fat 0.67 g3.4%
Trans Fat 0.2 g
Cholesterol 0 mg
Sodium 250.3 mg10.4%
Total Carbohydrates 8 g2.5%
Dietary Fiber 1.4 g5.4%
Sugars 5.7 g
Protein 2 g3.5%
Vitamin A 51.2% Vitamin C 53.5%
Calcium 4.5% Iron 5.7%
*Based on a 2000 Calorie diet
In covered pan cook fresh or frozen pea pods in 2 cups boiling salted water for 1 minute; drain well.
In screw-top jar combine oil, vinegar, sugar, soy sauce, gingerroot or ginger, salt, and pepper; cover and shake vigorously.
Pour mixture over pea pods; cover and marinate in refrigerator for 1 to 1 1/2 hours.
At serving time combine bok choy, leaf lettuce, bean sprouts, and pimiento in large salad bowl.
Add pea pods and marinade.
Toss to coat vegetables.
Makes 6 to 8 servings.