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| RECIPE FOR YASAI SHIROZUAE |
Title: Yasai Shirozuae
Category: Oriental Microwave -vegetarian
Serves: 6
Ingredients:
| 3.00 | lg | Dried shiitake mush- | | | Rooms | | 6.00 | | Baby corn, cut into 1/2-inch | | | Pieces | | 6.00 | oz | Long island potato, | | | Peeled, cut into 1/2-inch | | | Cubes | | 1.00 | | Avocado, cut into 1/2-inch | | | Cubes | | 1.00 | | Stalk celery, cut into 1/4 | | | Inch by 1-1/2 inch pieces | | 3.00 | oz | Canned beats, cut in | | | Small strips | | 1.50 | ts | White vinegar | | 1.00 | ts | Salt | | 1.00 | tb | Salad oil |
Instructions:
Time does not include soaking mushrooms.
1.
Soak mushrooms in water for 12 hours.
Cut into 1/4-inch strips.
Boil and drain.
2.
Add corn pieces to cold water in saucepan.
Bring to a boil and cook one minute.
Drain.
Add potatoes to water in another saucepan and cook 10 minutes, or until soft.
Combine all vegetables.
Add vinegar, salt, and salad oil.
Divide mixture into 6 small bowls and pour Tofu Dressing over the salad.
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