Preparation time : 45 minutes +
20 minutes standing
Total Cooking time : 15 minutes
Serves : 4
To prepare this recipe we need :
Ingredients :
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
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
Dressing
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 :
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
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.
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.
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 nuts.
Serve with steamed rice, if you like.
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 nuts.
Serve with steamed rice, if you like.
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