In a hot wok, coat well with oil and add crushed pepper and stir for 5 seconds. Add the vegetables and stir fry to lightly coat with oil and remove raw flavor, about 3 minutes. Add vinegar, soy sauce, shaoxing wine and sugar. Add sesame seed oil last and turn of the fire. Check for seasoning. This salad can be served hot, warm or cold. It is a very durable dish that can be stored in refrigerator for days. In fact, the taste improves after storage.
Copyright 1999, Ming Tsai, All Rights Reserved
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