Get: - 1 bag frozen edemame (zonotto's has shelled, which is fine)
- 0.5 carrot, very finely julienne'd
- handful of almonds, slivered or crushed
- 1 small jicama, very finely julienned
- sesame seeds
- sesame oil
- chili oil
- soy sauce (or salt, or both)
- pepper, ginger powder, garlic powder
Do: - Defrost edemame to room temperature (a few minutes in water)
- Shell edemame into a bowl (if not shelled)
- add juliene half a carrot into fine strips, 2cm in length
- add juliene half jicama
- mix in 1 tbsp+ of sesame oil
- add sesame seeds, or garnish on top
- add dash of chili oil
- add spices (black pepper, garlic powder, onion powder, ginger powder)
- add soy sauce to taste
- toss and serve
Results: A bit bland this time. The black pepper helps a lot.- Carefully slivering the carrots is a PITA.
- The jicama was good.
- It tasted good, although i wish i had slivered the carrots more finely
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