Dried jellyfish and turnips
6 Servings
Ingredients
Quantity | 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 |
Chinese parsley |
Directions
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, .