Ingredients:

1
2 tsp
2 tbsp
1 tbsp
2 cloves
1
2 sticks
200 g
1
1/2
4

Dressing:
1/4 cup
1 tbsp
3 cm
2 tsp
1/2 cup
 

small turnip, peeled, cut into fine strips
salt
sesame oil
oil
garlic, finely chopped
Large onion, thinly sliced into rings
celery, sliced
button mushrooms, sliced
large carrot, cut into fine strips
red capsicum, cut into fine strips
spring onions, chopped

soy sauce
white vinegar
fresh ginger, very finely sliced and cut into fine strips
soft brown sugar
toasted pine nuts, to garnish

Method:

1. Place the turnip on a plate lined with a paper towel. Sprinkle with salt, and then set aside for at least 20 minutes. Rinse under cold water; pat dry with paper towels.

2. Heat oils in a large frying pan or wok. Stir-fry the garlic, turnip and onion for 3 minutes over medium heat until lightly golden. Add remaining vegetables, toss well, cover and steam for 1 minute. Remove vegetables from the wok and set aside to cool.

3. To make Dressing : Combine the soy sauce, vinegar, ginger and sugar in a bowl.

4. Pour dressing over cooled vegetables and toss. Arrange on a serving plate, sprinkle with pine nuts. Serve with steamed rice, if you like.

Serves 4