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
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
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.