August 10, 2017

CABBAGE AND MUSHROOM SALAD

Ingredients:
Chinese cabbage or cabbage - 500 gms
Chinese dried mushrooms - 5 (soaked in hot water for 30 minutes)
Bamboo shoots - 1/2 cup (sliced into matchstick thin strips)
Capsicums - 2 (shredded)
Green chillies - 2 (chopped)
Sugar - 1 tbsp
vinegar - 3 tbsp
Soya sauce - 1 tbsp
Tomato puree - 2 tbsp
Water - 1/4 cup
Salt - 1 tsp
Sesame oil -4 tbsp
Oil - 1/2 cup

Method:

  • Take the center part of the cabbage out. Cut into 2" long pieces. put the cabbage in boiling water for 5 minutes. Drain well and place the cabbage in a serving bowl. Sprinkle salt.
  • Heat the oil in a large frying pan. Add bamboo shoots, mushrooms, capsicum and chilli. Saute for 2 minutes.
  • Add sugar, vinegar, salt, soya sauce, tomato puree and sesame oil.
  • Stir well for one minute and add water and simmer for 3-4 minutes.
  • Mix well and pour over the hot cabbage and serve.
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