Wednesday, 29 October 2014

cooked vegetable salad recipe

Cooked Vegetable Salad
cooked vegetable salad recipe

Preparation time    :  45 minutes +     
20 minutes standing
Total Cooking time : 15 minutes
Serves : 4

To prepare this recipe we need :
Ingredients :
1 small turnip, peeled, cut into fine strips
2 teaspoons salt
½ cup [80 g/2 ⅔ oz] pine nuts
2 tablespoons sesame oil
1 tablespoon oil
2 cloves garlic, finely chopped
1 large onion, thinly sliced into rings
2 sticks celery, sliced
200 g [6 ½oz] button mushrooms, sliced
1 large carrot, cut into fine strips
½ red pepper (capsicum), cut into fine strips
4 Spring onions, chopped
¼cup [60 ml/ 2 fl oz) soy sauce
1 tablespoon white vinegar 
3 Cm [ 1 ¼inch] piece fresh ginger. very 
finely sliced and cut into fine strips
1-2 teaspoons soft brown Sugar

Preparation :
1- Place the turnip on a plate lined with a paper
towel. Sprinkle with salt, and set aside for
at least 20 minutes. Rinse the turnip under
cold water and pat dry with paper towels
2- Toast the pine nuts in a dry pan over
medium heat for 3 to 4 minutes, shaking
the pan gently, until the seeds are golden
brown; remove from the pan at once to
prevent burning and set aside.
3- Heat the combined oils in a large frying
pan or wok. Stir-fry the turnip, garlic and
onion for 3 minutes over medium heat until
lightly golden. Add the celery, mushrooms,
carrot, red pepper and spring onion and toss
well; cover and steam fort minute. Remove
the vegetables from the wok and cool.
4- To make Dressing: Combine the soy
Sauce, vinegar, ginger and sugar in a bowl.
5 Pour the dressing over the cooled
Vegetables and toss. Arrange them on a
serving plate and sprinkle over the pine 
Serve with steamed rice, if you like.

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