Cabbage and Mushroom Salad
|Cabbage||500 Gram (Preferably Chinese Cabbage)|
|Dried chinese mushrooms||5 , soaked in hot water for 30 minutes|
|Bamboo shoots||1⁄2 Cup (8 tbs), sliced into matchstick thin strips|
|Capsicums||2 , shredded|
|Green chilies||2 , chopped|
|Soya sauce||1 Tablespoon|
|Tomato puree||2 Tablespoon|
|Water||3⁄4 Cup (12 tbs)|
|Sesame oil||4 Tablespoon|
|Oil||1⁄2 Cup (8 tbs)|
Take the centre part of the cabbage out.
Cut into 2" long pieces.
Put the cabbage into boiling water for 5 minutes.
Drain well and place the cabbage in a serving bowl.
Heat the oil in a large frying pan.
Add bamboo shoots, mushrooms, capsicums and chilli.
Saute for 2 minutes.
Add sugar, vinegar, salt, soya sauce, tomato puree and sesame oil.
Stir well for 1 minute and add water and simmer for 3-4 minutes.
Mix well and pour over the hot cabbage and serve.