Celery salad with black fungus and peanuts (Liang Ban 涼拌) (vegan)

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Here is another cool Asian salad for a hot Sydney day – lightly blanched celery, cooked salted peanuts, crunchy black fungus and green bean vermicelli. Great for lunch, dinner, or as a side dish.

Asian celery salad with black fungus, green bean vermicelli and peanuts

Recipe is as follows: Ingredients

  • 2 stalk of young celery, sliced, briefly blanched in hot water with salt and dash of oil; drain well
  • a small handful of cloud ear (black fungus), soaked in hot water for 20 minutes, then blanched in hot water with salt and dash of oil, drain well
  • a small  handful of peanuts, cooked in water with salt until soft (approximately 20 minutes), drain well
  • a small bundle of mung bean vermicelli (cellophane noodles, approximately 30g), soaked in hot water for 20 minutes, drain well, roughly cut up
  • 1 fresh chili, seed removed, sliced
  • 1/4 capsicum, cleaned, thinly sliced
  • 2 tbs fried shallot
  • 1 tbs sesame oil
  • 2 tsp soy sauce
  • 1 tbs mushroom soy sauce
  • 1 tsp caster sugar
  • 1 tbs balsamic vinegar
  • 1 tsp white pepper
  • salt to taste

Method

Toss all ingredients in a large mixing bowl; refrigerate for 1 hour before serving.

 

 

 

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