2 cloves garlic, minced
1/2 cup onion, finely minced
1 Tbsp olive oil
1 to 1 1/2 cups sliced Japanese or other turnips
In heavy bottomed skillet over medium heat, saute onion and garlic in olive oil until translucent. Add turnips and continue cooking over medium-low heat until turnips, onions, and garlic are all soft and caramelized.
Makes 2 servings.
Japanese Noodles
1T corn oil
1 ¼ lbs fresh Japanese noodles
½ chopped pickled mustard
1 c Chinese cabbage ribs, sliced
1 med carrot, thinly sliced
1 large shallot or small onion diced
4 c Chinese cabbage leaves, chopped
½ c chicken stock
1 T Worcester sauce
½ t chili powder
½ t sugar
½ t salt
garnish 1 sliced green onion
In a wok, heat the oil over high heat. Add mustard, cabbage ribs, carrots. Stir fry for 2 mins. Add the shallots and cabbage leaves and stir fry 1 min. Add chicken stock, Worcester, chili powder, sugar, and salt. Cook 1 min more to combine flavors. Serve in a bowl and garnish with green onion.