and Asparagus Salad with Orange Miso Vinaigrette
is one of the recipes from Mrs Susie. If you
want to find out more about her have a look at her
biography page which she has written. Mrs Susie
specialises in Oriental cooking. An important first
step in Oriental cooking (which I think is important)
is at the end of each recipe.
find out the basic requirements for making Sushi have
a look at 'A few
things you need to make Sushi' under Tips,etc.
comes in several varieties, but I've narrowed the options
to just two for these recipes: the lighter-colored yellow
miso, which has a sweeter, more mellow flavor; and the
darker, saltier, and more fragrant red miso. Per tablespoon,
both have about 30 calories and no fat. But the red
miso has 630 milligrams sodium compared to 540 milligrams
in the yellow. Miso has the consistency of peanut butter;
it will keep for up to two months when refrigerated
in an airtight container".
2 pounds asparagus, cut into 2-inch pieces
1 pound large shrimp, peeled and deveined (about 20
3/4 cup chopped red bell pepper
1/4 cup yellow miso (soybean paste)
2 tablespoons fresh lemon juice
2 teaspoons grated orange rind
1/2 cup fresh orange juice (about 1 orange)
2 tablespoons vegetable oil
1 tablespoon rice vinegar
the water to a boil in a large saucepan.
asparagus; cook 4 minutes or until crisp-tender.
with a slotted spoon.
into ice water and drain.
the shrimp to boiling water; cook 3 minutes or until
shrimp are done.
and plunge into ice water and drain.
the asparagus, shrimp and bell pepper in a large bowl;
miso and lemon juice; stir with a whisk until smooth.
orange rind and the remaining ingredients; stir well.
over asparagus mixture; toss well to coat
have studied oriental cooking quite a bit and the one
thing that makes it different from other styles of cooking
is: it is 90% preparation and 10% cooking. It is very
important to have everything in the recipe already prepared
for cooking before you start cooking.
take a plate and cut up my ingredients as called for
in the recipe and place them on different parts of the
plate. Only then do I think about cooking. I will put
my oil in the pan and, as the things are called for
in the recipe, I will sweep them into whatever pan I
am cooking with, cook for as long as called for, then
add the next ingredient.
cooking happens so fast. To stop and cut up the garlic
(for example) if I had the ginger cooking in the pan
would result in burnt ginger before the garlic is finished.
I am cooking a ten or fifteen course dinner you should
see my kitchen. I have plates all over and all my sauces
mixed in bowls and everything is ready to cook before
I start cooking. This is the right way to do it and
necessary to have a well-timed dinner.
thing, get yourself a good cleaver that will not rust.
You will be surprised how much you will use this for
all your cooking, not just oriental cooking. Do yourself
a favor and get a good one. I think I paid $20 for mine
but again that was 20 years ago".