Cooked Vegetable Salad Recipe

Ingredients :

1 medium size turnip, peeled and cut into fine strips

3 teaspoons salt

2 cloves garlic, chopped finely

1 large onion, sliced thinly into rings

1/2 cup pine nuts

1 large carrot, cut into fine strips

1/2 red pepper, cut into fine strips

4 scallions, chopped

2 tablespoons sesame oil

1 tablespoon cooking oil

2 sticks celery, sliced

200 g button mushrooms, sliced

Dressing :

1/4 cup soy sauce

1 tablespoon white vinegar

3 cm piece of fresh ginger, sliced very finely and into strips

2 teaspoons soft brown sugar

Method :

Line a plate with a paper towel and place the turnip. Sprinkle with the salt and set aside for 20 minutes. Use cold water to rinse the turnip and pat dry with paper towels. Use a dry pan to toast the pine nuts on moderate heat for 4 minutes, gently shaking the pan until the seeds are golden. Remove and set aside immediately to prevent burning.

Heat up a large wok and add in the sesame oil and cooking oil. Stir-fry the turnip, onion and garlic on moderate heat for 2-3 minutes or until lightly golden. Add the carrot, mushrooms, celery, red pepper and scallions. Toss well, cover and steam for 1 minute. Remove the vegetables from the wok. Set aside to cool.

To make the dressing, use a bowl to combine the ginger, sugar, vinegar and soy sauce.Pour the dressing over the cooled vegetables and toss well. Arrange them on a serving place. Sprinkle with the pine nuts and serve with hot steamed rice for a great meal.