Salad Recipes: Chinese Veg by Recipe Cottage

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	Chinese Veg

		Mandarin Vegetable Salad 6 servings 6-ounce package frozen pea pods 8-ounce can sliced water chestnuts, drained 2 medium cucumbers, pared, seeded, quartered and cut into 1-inch slices 1 rib celery, sliced diagonally into 1/4-inch pieces 1 carrot, cleaned and sliced diagonally into 1/4-inch pieces 2 tablespoons vegetable oil 1-2 cloves garlic, minced 1/4 cup soy sauce 1/4 cup white vinegar 2 tablespoons sesame oil 2 tablespoons brown sugar 1/8 teaspoon crushed red pepper Place pea pods, water chestnuts, cucumber and celery in large bowl. Blanch carrots in boiling water 1-2 minutes, until tender-crisp. Add to vegetables. Heat oil in large non-stick skillet over medium heat. Saute garlic briefly until soft, but do not brown. Add remaining ingredients to skillet; stir to dissolve sugar. Let cool and toss with vegetables. Cover and refrigerate up to 4 hours before serving.