Korean Vegetable Salad
|Vegetable oil/Sesame oil||3 Tablespoon|
|Mushrooms||1 Cup (16 tbs)|
|Soy sauce||3 Tablespoon|
|Brown sugar||1 Tablespoon|
|Ground ginger||1⁄2 Teaspoon|
|Pine nuts/Almonds||1 Tablespoon|
Cut turnip in thin strips. Sprinkle with salt. Set aside for 15 minutes. Heat oil in small frying pan or wok. Add turnip and onion, and stir-fry 3 to 4 minutes; transfer to paper towels to drain. Stir-fry mushrooms in oil for 4 minutes; transfer to paper towels. Stir-fry celery in oil for 3 minutes; transfer to towels. Cover stir-fried vegetables and chill. Add green onions and carrots. Combine soy sauce, brown sugar, vinegar, ginger, and nuts. Pour over vegetables. Toss lightly.