Nei Mongol Hot Lettuce Salad Recipes

Steps:

• Place the lettuce in a wide salad bowl or serving dish and set aside.
• Place a wok or heavy skillet over medium-high heat. When it is hot, add the oil and swirl to coat the bottom of the pan. Toss in the garlic and stir-fry for 10 seconds, then add the ginger. Stir-fry over medium-high to medium heat until slightly softened and starting to turn color.
• Add the meat and use your spatula to break it up so there are no lumps at all, then add the salt and stir-fry until most of the meat has changed color.
• Add the soy sauce and vinegar and stir to blend. Add the warm water and stir. The dressing can be prepared ahead to this point and set aside for up to 20 minutes. When you are ready to proceed, bring to a boil.
• While the dressing mixture is coming to a boil, place the cornstarch in a small cup or bowl and stir in the cold water to make a smooth paste.
• Once the liquid is bubbling in the pan, give the cornstarch mixture a final stir, add to the pan, and stir for about 1 minutes: the liquid will thicken and become smoother. Taste for salt, and add a little salt or soy sauce if you wish. Add the sesame oil and stir once, then pour onto the lettuce.
• Immediately toss the salad to expose all the greens to the hot dressing. Serve immediately.

Steps:

• Break lo mein noodles into thirds. Cook as directed on package. Rinse with cold water; drain.
• Cook edamame as directed on bag; drain.
• In medium bowl, place bell pepper, onions, noodles and edamame.
• In small bowl, beat dressing ingredients with wire whisk until well blended. Spoon over noodle mixture; toss to coat. Serve immediately, or cover and refrigerate until serving time.

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. , To the hot drippings, add the vinegar, water, onions, sugar, salt and pepper, stirring until sugar is dissolved. , Place lettuce in a salad bowl; immediately pour dressing over and toss lightly. Top with egg. Serve immediately.

Steps:

• In a salad bowl, combine the first five ingredients. , For dressing, in a small bowl, whisk lemon juice, oil, corn syrup, onion, mustard and salt. Pour over romaine mixture; toss to coat. Sprinkle with cashews.

Steps:

• Place egg in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let egg stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve excess grease.
• Add onions to skillet with reserved grease and cook until tender. Add bacon, vinegar, water, sugar and salt. Stir and bring to boil.
• Place lettuce in a large bowl. Pour hot dressing over and toss well. Garnish with egg and radishes.

Steps:

• In a salad bowl, combine the lettuce, egg and onion. In a small bowl, whisk the mayonnaise, vinegar and pepper. Pour over salad and toss to coat.

Steps:

• Toss lettuce, radishes and onions in a large salad bowl; set aside. In a skillet, cook bacon until crisp. Remove to paper towels to drain. To the hot drippings, add vinegar, lemon juice, sugar and pepper; stir well. Immediately pour dressing over salad; toss gently. Crumble the bacon and sprinkle on top.

Steps:

• Break off the outside leaves of the lettuces. Lay them on a plate and season with salt. Leave for about 15 mins to 'bleed' and soften. Heat a large frying pan or wok until very hot. Toss the leaves with the olive oil and stir-fry for just a min until they begin to wilt. Mix in the rice wine vinegar and drain on paper towel. Tastes better than spinach!