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Jellyfish Salad
1 tablespoon oyster sauce
2 tablespoon sugar
3 tablespoon soysauce
1.5 teaspoon rice vinegar
1.5 teaspoon red cooking wine
1.5 teaspoon sesame oil
8 jellyfish, cleaned and processed, sut in strips
1 small head of iceberg lettuce, cut in strips
1 carrot, julienned
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Ask for Stephen Shoaf
P.O. Box 549
303 Long Avenue
Port St. Joe, FL 32456
Tel: 850.229-8217 Fax: 850.229.8392
eMail: wshoaf@theappliancesolution.com
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