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This is a dazzlingly colourful dish with a crunchy texture and fragrant taste.

1. Place the pine nuts in a preheated wok and toss until golden brown. Remove and set aside.

2. Cut the mooli, beetroot and carrots into long, thin strips.

3. Heat the oil in a preheated wok. When the oil is hot, stir-fry the mooli, raw beetroot and carrots for 2 - 3 minutes. Remove the vegetables from the wok and set aside.

4. Pour the orange juice into the wok and simmer for 2 minutes. Remove and keep warm.

5. Arrange the vegetables attractively ori a warmed platter, sprinkle over the coriander and season to taste with salt and pepper.

6. Dri

1 comments Mooli,Beetroot & Carrot Stir-fry posted by Val @ 05:43PM, 5/15/07 Would love to try this recipe, but what is Mooli? Answer A long white Japanese vegetable of the radish family, also known as daikon. It's crunchy, with a mild peppery flavour, similar to watercress. Unlike other radishes it's as good cooked as it is raw. In Chinese and Japanese cookery it's used for vegetable carving as well as cooking. Mooli is sometimes available in larger supermarkets, but you're more likely to find it in Asian or Caribbean food shops. Heading: Comments: Name:

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