Korean Vegetable Salad
|Turnip||1 Small, peeled|
|Vegetable oil||4 Tablespoon|
|Onion||1 Small, finely chopped|
|Mushrooms||4 Ounce, wiped clean and thinly sliced|
|Celery stalks||2 , thinly sliced|
|Spring onions||3 , chopped|
|Carrot||1 , scraped and sliced|
|Chopped pine nuts||1 Tablespoon|
|Soy sauce||3 Tablespoon|
|Soft brown sugar||1 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
With a sharp knife, cut the turnip into long, thin strips.
Sprinkle the strips with the salt and set aside for 15 minutes.
In a small frying pan, heat 2 tablespoons of the oil over moderate heat.
When the oil is hot, add the turnip strips.
Fry for 3 to 4 minutes, turning occasionally or until they are crisp.
Transfer the strips to kitchen paper towels to drain.
Add the onion to the pan and fry, stirring occasionally, for 8 to 10 minutes, or until it is golden brown.
Transfer the onion to kitchen paper towels to drain.
Add the mushrooms to the pan, with more oil if necessary, and fry, stirring frequently, for 4 minutes.
Transfer the mushrooms to kitchen paper towels to drain.
Fry the celery for 2 to 3 minutes, or until it is gold.
Transfer the celery to kitchen paper towels to drain.
When the fried vegetables are cold, combine them with the spring onions [scallions] and carrot in a serving dish.
Sprinkle the pine nuts on top.
In a screw top jar, combine the soy sauce, sugar, vinegar, pepper and ginger.
Shake well and pour the dressing over the vegetables.