Poached Vegetable Salad with Sesame Oil
Fresh lotus roots, washed and drained
Long green beans, tops and tails removed, halved
Large stalks celery, stringy fibre removed, sliced
Medium carrot, peeled and sliced
Fresh or frozen green peas
Mushroom oyster sauce
Garlic, finely minced
Dark sesame paste
Place lotus roots in pot, cover with 2
liters water and bring to a full boil. Cover, lower heat, and simmer for
40 minutes. Remove, rinse in cool water, and set aside to cool, reserve
the lotus stock for blanching the greens.
When cool, cut lotus roots into round
sliced about 1/2 cm thick.
Add the beans to the boiling lotus root
stock, let the water return to boil, then remove beans from water with
slotted spoon as soon as they turn shiny dark green; place in colander,
rinse in cool water, and set aside.
Bring a fresh pan of water to the boil
with 1 teaspoon salt added. Add the carrots and cook for 3 minutes;
remove with slotted spoon, rinse in cool water, and set aside to drain.
Add the peas, then remove with slotted
spoon after 1 minute; rinse and set aside.
In a large salad bowl, stir to combine the
dressing ingredients, then add all the vegetables and toss together
until well mixed.
Transfer to a smaller salad bowl or
platter and serve.