Starters Recipes - Chinese Pickled Vegetables Recipe

Ingredients

• 100g/4oz carrot (cubed)

• 100g/4oz mooli (cubed)

• 100g/4oz drained canned water chestnuts (quartered)

• 4 tablespoons rice vinegar

For the dip:

• 3 mild red chilies

• 50g/2oz pickled ginger

• 1 teaspoon tomato puree

Serves 4

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Method:

1. Mix the carrots, mooli and water chestnuts together in a bowl with the rice vinegar. Cover and set aside for 3 hours, stirring occasionally.

2. Halve and deseed the chilies, then use a pestle and mortar to pound them to a paste with the pickled ginger. Mix in the tomato puree and place in a small serving bowl.

3. Drain the vinegar-soaked vegetables and serve with a bowl of dip at room temperature.