Asian Pea Dressing
Tangy rice vinegar, sweet honey, savory soy sauce, and a hint of sesame oil all work together to give a distinctively Asian flavor to your salad.
Ingredients
- Cornstarch (.75 lb)
- Mushrooms, Shiitake - stemmed and sliced (5 lbs)
- Oil, 75/25 (1.5 cups)
- Oil, Sesame (1.5 cups)
- Rice - seasoned vinegar (3 qts
- Water (.75 gal)
Steps
- Combine mushroom stems with water and cook for 1.5 hours to make stock. Strain and reserve the liquid.
- Sauté the sliced mushrooms until tender.
- Add stock, soy sauce, and rice vinegar, then bring to a boil.
- Thicken with a cornstarch slurry.
- Chill.
- Whip in the oils.