Korean Vegetable Salad

This attractive crunchy salad served as a delicious accompaniment to roast pork or as an unusual first course.

1 small turnip, peeled

1 teaspoon salt

2 to

4 tablespoons vegetable oil

1 small onion, finely chopped

4 oz. mushrooms, wiped clean and thinly sliced

2 celery stalks, trimmed and thinly sliced

3 spring onions , chopped

1 carrot, scraped and cut into long thin strips

1 tablespoon finely chopped pine nuts

3 tablespoons soy sauce

1 tablespoon brown sugar

1 tablespoon vinegar

½ teaspoon black pepper

½ teaspoon ground ginger

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 table-spoons of the oil over moderate heat. When the oil is hot, add the turnip strips. Fry for

3 to

4 minutes, turning occasion-ally or until they are crisp. With a slotted spoon, transfer the strips from the pan to kitchen paper towels to drain and cool.

Add the onion to the pan and fry, stirring occasionally, for 6 to 8 minutes, or until it is golden brown. With a slotted spoon, transfer the onion to kitchen paper towels to drain and cool.

Add the mushrooms to the pan, with more oil if necessary, and fry, stirring frequently, for 4 minutes. With a slotted spoon, transfer the mushrooms to kitchen paper towels to drain and cool.

Fry the celery for 2 to 3 minutes, or until it is light gold in colour. With a slotted spoon, transfer the celery to kitchen paper towels to drain and cool.

When the fried vegetables are cold, combine them with the spring onions and carrot in a medium-sized 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. Serve at once.

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