| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Appetizer |
6 |
Servings |
INGREDIENTS
| 1 |
|
Chinese white turnip |
| 1 |
c |
Vinegar |
| 2 |
tb |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 1/4 |
ts |
Paprika |
INSTRUCTIONS
1. Peel Chinese white turnip. Cut lengthwise in half, then in 1/4-inch
slices. Place in a bowl.
2. Bring vinegar to a boil and stir in sugar to dissolve. Pour over
turnip. Sprinkle with salt and pepper and refrigerate, covered, overnight.
3. Drain, and sprinkle with paprika before serving.
VARIATIONS: For the Chinese turnip, substitute regular turnips. Peel and
slice thin. Then sprinkle with salt, let stand 1 hour and drain. Heat the
vinegar and sugar, as in step 2, but add the turnips to the pan and simmer,
covered, 2 minutes. Remove from heat and let cool in the pan. Then
refrigerate, covered, overnight.
For the turnip, substitute the following vegetables in any combination:
cauliflower (parboiled) or carrots, cucumbers, green peppers, chili
peppers, round cabbage. Slice or dice the vegetables. Increase the amount
of dressing as you increase the vegetables.
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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