Vegetarian salad with Aged Sorghum Vinegar (Serves 4)
1 Cucumber, shredded
40g white fungus
40g black fungus
40g carrot, shredded
A little roasted white sesame seeds
½ tsp salt
1½ tsp Pat Chun Aged Sorghum Vinegar
Dash of Pat Chun Pure Sesame Oil
1 tsp ginger, crushed
¼ tsp salt
2 tsp brown sugar
- Marinate cucumber with salt for 15 minutes. Discard the cucumber juice. Dish up.
- Bring white and black fungus to boil for 5minutes, rinse and cool it with running water. Drain.
- Put all ingredients in refrigerator for 1 hour, then mix with sauce. Sprinkle roasted sesame seeds. Serve.