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Mangetout Salad

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  Dried chinese mushrooms 4 , soaked in cold water for 30 minutes
  Vegetable oil 1 Tablespoon
  Canned bamboo shoots 6 Ounce, drained, thinly sliced (175 Gram)
  Mangetouts 12 Ounce (375 Gram)
  Stalk celery 1 , cut into 2 inch pieces
  Salt 1 Teaspoon
  Sugar 1 Teaspoon
  White wine vinegar 1 Teaspoon

Drain the mushrooms, reserving 1 tablespoon of the soaking liquid.
Thinly slice the mushrooms.
Heat the oil in a frying pan.
Add the mushroom slices and bamboo shoots and fry for 2 minutes, stirring constantly.
Add the mangetouts and celery and cook, stirring, for 2 minutes.
Sprinkle the salt, sugar, vinegar and reserved soaking liquid over the vegetables.
Cook, stirring, for a further 2 minutes or until the liquid has evaporated.
Transfer the vegetables to a serving dish and allow to cool.
Then chill for at least 1 hour before serving.

Recipe Summary

Side Dish

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