Dried jellyfish and turnips

Yield: 6 Servings

Measure Ingredient
½ cup Dried jellyfish
2 cups Chinese white turnips
½ teaspoon Salt
1 tablespoon Soy sauce
1 tablespoon Vinegar
2 teaspoons Sugar
3 drops Sesame oil; more or less
\N \N Chinese parsley

1. Soak dried jellyfish. Drain and cut in strips about 1-½ inches long and as narrow as possible.

2. Peel and shred turnips. Sprinkle with salt. Let stand 1 hour, then drain. Place in a serving bowl with jellyfish.

3. Combine soy sauce, vinegar, sugar and sesame oil. Add to bowl and toss. Serve at once, topped with a sprig or two of Chinese parsley.

VARIATION: At the end of step 2, add 2 tablespoons onion, shredded.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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