Recipe - Hot And Sour Shrimp With Watercress And Walnuts

1 bn Bok choy; cut or sliced up thin
1 lg Red bell pepper; cut or sliced up very
thin
4 Scallions; chopped fine
2 teaspoon Chile paste; or 1 tablespoon
hot chile sauce or 1/2
teaspoon chile flakes
1 teaspoon Dijon mustard
Three fourths cup Apple cider vinegar
2 Garlic cloves; minced
1 tablespoon Fresh ginger; minced
1 tablespoon Sugar
1 teaspoon Salt
1 tablespoon Canola oil
Chopped cilantr; optional

Combine the bok choy, red pepper and scallions in a large bowl. In a
smaller bowl, whisk together the remaining ingredients. Pour this dressing
over the chopped vegetables and toss well. Let the slaw sit in the
refrigerator for one hour, then toss again. Taste the chilled salad, add
more chile or salt or sugar to taste. This slaw will taste good for at
least 3 days if kept tightly sealed in the refrigerator.

Yield: 6 servings

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: RECIPE FOR HEALTH SHOW #RHE307

Posted to MCRecipe Digest V1 #800 by 4paws@netrax.net (ShermeyerGail) on
Sep 24, 1997