Spicy mixed vegetable salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | ounce | Chinese cabbage (one large leaf) |
| 2 | Baby sweet corn (chopped into circles) | |
| 1 | Young carrot (chopped into matchsticks) | |
| ⅓ | cup | Button mushrooms (finely sliced) |
| ⅓ | cup | Black fungus mushrooms [cloud ears] (finely chopped) |
| 1 | Stalk celery [stem and leaf] (finely chopped) | |
| 1 | Clove garlic (finely chopped) | |
| 4 | smalls | Red or green chilies (finely chopped) |
| 2 | tablespoons | Light soy sauce |
| 2 | tablespoons | Lemon juice |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Sesame seeds |
| 1 | medium | Tomato |
| 10 | Mint leaves | |
Directions
GARNISH
Bring large pan of water to a boil. Briefly plunge first five ingredients into water. Drain and place them in a bowl. Add other ingredients and then garnish with tomatoes and mint leaves.
Posted to rec.food.recipes by zeke@... (Zeke Koch) on 92.