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, .