Serve as a side with Korean food or as a light starter to any meal.
Serve with melted butter and grated fresh Parmesan cheese or a sauce of your choice.
From "Simply Classic," a Junior League of Seattle cookbook.
From the March issue of "Vegetarian Times."
From The Art of Chinese Cooking by Mimie Ouei.
This recipe is from the January 2009 issue of "Vegetarian Times." You can substitute carrot juice...