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1
2 teaspoons
1/2 cup
2 tablespoons
1 tablespoon
2 cloves
1
2 sticks
200g
1
1/2
4
Dressing :
1/4 cup
1 tablespoon
3 cm
1-2 teaspoons |
Turnip, peeled, cut into fine
strips
Salt
Pine nuts
Sesame oil
Cooking oil
Garlic, finely chopped
Large onion, thinly sliced into
rings
Celery, sliced
Button mushrooms, sliced
Large carrot, cut into fine
strips
Red pepper (capsicum), cut into
fine strips
Spring onions, chopped
Soy sauce
White vinegar
Piece of fresh ginger, very
finely sliced and cut into strips
Soft brown sugar |
Method :
-
Place the turnip on a plate lined with a paper towel.
-
Sprinkle with salt, and then set it aside for at least 20 minutes.
-
Rinse the turnip under cold water and pat dry with paper towels.
-
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.
-
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 celery, mushrooms, carrot, red pepper and spring onion and toss
well; cover and steam for 1 minute.
-
Remove the vegetables from the wok and set aside to cool.
-
To make dressing : combine the soy sauce, vinegar, ginger and sugar
in a bowl.
-
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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