| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Appetizer | 6 | Servings |
INGREDIENTS
| 1/2 | c | Dried jellyfish |
| 2 | c | Chinese white turnips |
| 1/2 | t | Salt |
| 1 | T | Soy sauce |
| 1 | T | Vinegar |
| 2 | t | Sugar |
| 3 | Sesame oil, more or less | |
| Chinese parsley |
INSTRUCTIONS
Soak dried jellyfish. Drain and cut in strips about 1-1/2 inches long and as narrow as possible. Peel and shred turnips. Sprinkle with salt. Let stand 1 hour, then drain. Place in a serving bowl with jellyfish. Combine soy sauce, vinegar, sugar and sesame oil. Add to bowl and toss. Serve at once, topped with a sprig or two of Chinese parsley. VARIATION: At the end of step 2, add 2 tablespoons onion, shredded. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 9
Calories From Fat: <1
Total Fat: <1g
Cholesterol: <1mg
Sodium: 751.7mg
Potassium: 10.1mg
Carbohydrates: 1.7g
Fiber: <1g
Sugar: 1.4g
Protein: <1g