Chop Chop Salad
An easy Asian-style salad that will excite your taste buds! Serves 4.
1/2 yellow squash
3/4 lb fresh tuna steaks
2 tsp olive oil
1 lb asparagus, cut diagonally into 1/4-inch pieces
1 carrot, cut into 1/4-inch dice
1 small red onion, cut into 1/4-inch dice
1/4 lb Chinese long beans or green beans, cut into 1/4-inch pieces
2 garlic cloves, minced
1 TBSP grated peeled fresh ginger
1/4 cup fresh bean sprouts, stringy root ends trimmed
1 1/2 TBSP soy sauce
1 tsp Chinese chili paste*
1 tsp honey
1/4 cup fresh basil, chopped
1/4 cup fresh cilantro, chopped
1/2 cup brown rice per serving
Remove peel from squash in 1/4-inch-thick strips and cut enough peel into 1/4-inch dice to measure 1/2 cup. Pat tuna dry and cut into 1/4-inch dice. Season with salt and pepper.
Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then stir-fry squash peel, asparagus, carrot, onion, and beans 1 minute. Add tuna, garlic, and ginger and stir-fry until tuna is just cooked through, about 1 minute. Add bean sprouts, soy sauce, chili paste, and honey and stir-fry 15 seconds.
Remove from heat and stir in basil and cilantro.
Each serving (including rice) about 184 calories and 7 grams fat
*Available at Asian markets and many specially foods shops and supermarkets
Courtesy Gourmet Everyday
Random House, Inc.