Cooked Vegetable Salad

Cooked Vegetable Salad

Ingredients:

1 small turnip, peeled cut into fine strips

2 tsp. salt

2 tbsp. sesame oil

1 tbsp. oil

2 cloves garlic, finely chopped

1 large onion, thinly sliced into rings

200 g button mushrooms, sliced

1 large carrot, cut into fine strips

½ red capsicum, cut into fine strips

4 spring onions, chopped

Dressing:

¼ cup soy sauce

1 tbsp. white vinegar

3 cm fresh ginger; very finely sliced and cut into fine strips

1-2 tsp. soft brown sugar

½ cup toasted pine nuts, to garnish

Procedure:

1. Place the turnip on a plate lined with a paper towel. Sprinkle with salt, and then set aside for at least 20 minutes. Rinse under cold water; pat dry with paper towels.

2. Heat oils in large frying pan. Stir-fry the garlic turnip and onion for 3 minutes over medium heat until golden. Add remaining vegetables, toss well, cover and steam for 1 minute. Remove vegetables from the wok and set aside to cool.

3. TO MAKE DRESSINGS: Combine the soy sauce, vinegar, ginger and sugar in a bowl.

4. Pour dressing over cooled vegetables and toss. Arrange on a serving plate, sprinkle with pine nuts.

Serves 4

More by this Author

  • ORIGIN OF THE PHILIPPINES
    46

    ORIGIN OF THE PHILIPPINES It is believed that before the end of the Ice Age, about 70,000,000 years ago, our country was connected to the mainland of Asia by long strips of land. These strips of land served as land...


Comments

No comments yet.

Submitting comments has been temporarily disabled.

Click to Rate This Article
working