Cooked Vegetable Salad |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | 45 minutes | 15 minutes | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 small turnip, peeled, cut into fine strips | 2 teaspoons salt | 2 tablespoons sesame oil |
| 1 tablespoon oil | 2 cloves garlic, chopped | 1 large onion, thinly sliced into rings |
| 2 stalks celery, sliced | 6-1/2 oz button mushrooms, sliced | 1 large carrot, cut into fine strips |
| 1/2 red bell pepper, cut into fine strips | 4 green onions, chopped | DRESSING: 1/4 cup soy sauce |
| 1 tablespoon white vinegar | 1-1/4 inches fresh ginger, very finely sliced and cut into fine strips | 1-2 teaspoons light brown sugar |
| 1/2 cup toasted pine nuts, to garnish | ||
| 1 | Place the turnip on a plate lined with a paper towel. Sprinkle with salt, and then set aside for at least 20 minutes. Rinse under cold water; pat dry with paper towels. |
| 2 | Heat oils in a large frying pan or wok. Stir-fry the garlic, turnip and onion for 3 minutes over medium heat until lightly golden. Add remaining vegetables, toss well, cover and steam for 1 minute. Remove vegetables from the wok and set aside to cool. |
| 3 | TO MAKE DRESSING: Combine the soy sauce, vinegar, ginger and sugar in a bowl. |
| 4 | Pour dressing over cooled vegetables and toss. Arrange on a serving plate, sprinkle with pine nuts. Serve with steamed rice, if you like. |