In a pot of boiling, well salted water, blanch shiso and spinach for 30 seconds and shock in ice bath. Squeeze out water and place in blender cup with salt and sugar. With blender on high speed, add canola oil in a steady stream. Blend for 5 minutes until cup gets slightly warm. This oil may be done a day in advance and will keep in the refrigerator for at least 1 week. This recipe yields enough for 4 servings. Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A12) Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 01-17-1999 Recipe by: Ming Tsai
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|Serving Size: 1 Serving (120g)|
|Recipe Makes: 4|
|Calories from Fat: 1007 (100%)|
|Amt Per Serving||% DV|
|Total Fat 112.1g||149 %|
|Saturated Fat 9g||45 %|
|Monounsaturated Fat 65.6g|
|Polyunsanturated Fat 32.6g|
|Cholesterol 0mg||0 %|
|Sodium 3.6mg||0 %|
|Potassium 39.9mg||1 %|
|Total Carbohydrate 4.2g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 3.8g|
|Protein 0.3g||0 %|
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Calories per serving: 1007
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