An adaptation of a Chinese recipe, crunchy Mange-tout Salad may be served with cold meats, or as part of a Chinese meal.
4 dried Chinese mushrooms, soaked for
30 minutes in cold water
1 tablespoon vegetable oil
6 oz. canned bamboo shoots, drained and thinly sliced
12 oz. mange-touts , trimmed
1 celery stalk, trimmed and cut into
1 teaspoon salt
1 teaspoon sugar
1 teaspoon white wine vinegar
Drain the mushrooms. Strain the soaking liquid and reserve
1 tablespoonful. With a sharp knife, cut the mushrooms into thin slices.
In a large frying-pan heat the oil over moderately high heat. When the oil is hot, add the mushrooms and bamboo shoots and cook them, stirring constantly, for 2 minutes.
Add the mange-touts and celery to the pan and cook, still stirring constantly, for 2 minutes. Sprinkle the salt, sugar, vinegar and reserved soaking liquid over the vegetables. Cook for a further 2 minutes or until the liquid has evaporated.
Remove the pan from the heat. Pour the vegetable mixture into a serving dish and set aside to cool. Cover the dish with plastic wrap and place it in the refrigerator to chill for at least 1 hour before serving.