1 small turnip, peeled
5 ml salt 1 tsp
25 ml vegetable oil 2 tbsp
1 small onion, finely chopped
250 ml mushrooms, thinly sliced 1 cup
2 celery stalks, thinly sliced
3 green onions, chopped
1 carrot, cut into thin strips
15 ml pine nuts, finely chopped 1 tbsp
DRESSING
45 ml soy sauce 3 tbsp
15 ml brown sugar 1 tbsp
15 ml vinegar 1 tbsp
1 ml black pepper 1/4 tsp
1 ml ground ginger 1/4 tsp
Cut turnip into long, thin strips; sprinkle with salt and set aside for 15 minutes. Fry turnips in 2 tablespoon (25 ml) of oil for 3 to 4 minutes, turning occasionally or until they are crisp. Drain on paper towels and cool. Add onion to pan and fry, stirring occasionally, for 6 to 8 minutes until golden brown. Drain on paper towels and cool. Cook the mushrooms in the pan for 4 minutes, stirring frequently and adding more oil if necessary. Drain on paper towels and cool. Fry celery for 2 to 3 minutes, or until light gold in colour, drain on paper towels and cool. Combine cooled vegetables with green onions and carrot in serving dish. Sprinkle pine nuts on top.
Combine soy sauce, sugar, vinegar, pepper and ginger; mix well and pour dressing over vegetables. Serve at once.
Serves 4