Title: Asian millet salad
 Categories: Digest, July, Fatfree
      Yield: 1 Servings
 
      2 c  Cooked millet
      6 tb Mirin or dry sherry
      1    10-oz  package of tofu,
           Diced
      3 tb Soy sauce
    3/4 c  Chopped snow peas
  1 1/2 tb Rice or cider vinegar
    3/4 c  Frozen peas, thawed
      1    Clove garlic, minced
      1    8-oz  can sliced water
           Chestnuts
      1 ts Sugar (or other sweetener)
    1/2 c  Chopped scallion
 
  In a large bowl, combine the millet, tofu, snow peas, peas, water
  chestnuts, and scallion.
  
  In a small bowl, stir together the mirin, soy sauce, venegar, garlic,
  and sugar.  Pour over the salad and toss to combine.
  
  Although the original recipes didn't say to, I let both of these
  salads chill for awhile to let the flavors blend before I served
  them. I think that this step is a particularly good idea for the
  Asian Millet salad, as it allows the tofu to absorb the flavors of
  the dressing. If you try these, I hope you enjoy them as much as I
  did!
  
  From: "Hayes Theiling Dorton, MPL Corporation" .
  Fatfree Digest [Volume 9 Issue 16] July 7, 1994. Formatted by Sue
  Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
  
  File