Mange-tout Salad

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

2-inch pieces

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.

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