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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.
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