Jup Sek Choy (Chinese Salad) from Mietta's Recipe Collection

1 large can winter Bamboo Shoots

Bamboo Shoots Bamboo Shoots

500 grams (1 lb) fresh Bean Sprouts

Bean Shoots Bean Shoots

1/2 white Chinese Cabbage

Chinese Cabbage Chinese Cabbage

1 can Lychees

Lychee Lychee

2 tablespoons lightly toasted Sesame Seeds

Sesame Sesame

Dressing:

Dressing Dressing

1/2 teaspoon finely grated fresh Ginger

Ginger Ginger

1 clove Garlic crushed

Garlic Garlic

1/2 teaspoon Salt

Salt Salt

1 tablespoon Light Soy Sauce

Soy Soy

2 tablespoons Chinese Wine or Dry Sherry

Chinese Wine Chinese Wine

4 tablespoons sweet Chinese Vinegar or other mild vinegar

Vinegar Vinegar

1/2 cup Peanut Oil

Peanut Peanut

2 tablespoons Sesame Oil

Sesame Sesame

Drain bamboo shoots and cut across into thin oval slices. (If not the winter variety, then blanch first).

Wash bean sprouts and remove straggly tails.

Drain well.

Wash and finely shred Chinese cabbage.

Arrange veg. in bowl and put well drained lychees in the centre.

Pour over dressing and sprinkle with sesame seeds.

Dressing:

Combine all ingredients.

Jup Sek Choy (Chinese Salad)
Using bamboo shoots, bean shoots, Chinese cabbage & lychees with a soy, vinegar & rice wine dressing