Rainbow Jelly Fish
Yield
4 servingsPrep
10 minCook
15 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
jellyfish
|
* |
| 1 | each |
sweet red bell peppers
|
|
| ⅔ | cup |
cucumbers
|
|
| ⅔ | cup |
celery stalks
|
|
| ⅓ | cup |
carrots
|
|
| 1 | tablespoon |
sesame seeds
|
|
| 1 ¼ | teaspoons |
salt
|
|
| 1 | teaspoon |
sugar
|
|
| 2 | teaspoons |
sesame oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
jellyfish
|
* |
| 1 | each |
sweet red bell peppers
|
|
| 158 | ml |
cucumbers
|
|
| 158 | ml |
celery stalks
|
|
| 79 | ml |
carrots
|
|
| 15 | ml |
sesame seeds
|
|
| 6.3 | ml |
salt
|
|
| 5 | ml |
sugar
|
|
| 1E+1 | ml |
sesame oil
|
|
Directions
Soak jelly fish in very hot (but not boiling) water for approximately 3 minutes until it curls.
Then rinse under cold running water for approximately 1 hour until it expands.
Drain and cut into strips.
Shred vegetable ingredients, and blanch slightly in boiling water.
Then rinse under cold running water until they are cold, and drain.
Stir-fry sesame seeds in a dry wok until they are golden.
Mix jelly fish and vegetables with salt, sugar and sesame oil.
Sprinkle sesame seeds over mixture.
