Yield: 8 Servings
Measure | Ingredient |
---|---|
1 \N | Chinese white turnip |
2 \N | Carrots |
4 \N | Celery stalks |
1 \N | Leek |
4 tablespoons | Oil |
1 teaspoon | Salt |
1 tablespoon | Vinegar |
3 drops | Sesame oil; more or less |
1. Peel Chinese white turnip and carrots and cut in thin strips. Cut celery and leek in similar strips.
2. Heat oil. Add vegetables and stir-fry 3 minutes over medium heat.
3. Add salt and vinegar and stir-fry 3 minutes more.
4. Transfer vegetables to a bowl and let cool. Refrigerate, covered, 30 minutes. Serve, sprinkled with sesame oil.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .