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LOCATION: Recipes >> Salad Recipes >> Chinese Veg

Print this Recipe    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.

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