Foo jook, made by skimming the layer of “skin” that forms while cooking soy milk, is often dried into sticks and sheets for use in Chinese cooking.

Lynette Lo Tom offers up a recipe for a refreshing salad that she credits to a friend, Linda, in “A Chinese Kitchen.” The recipe here is an update of what was published in her cookbook.

TOSSED FOO JOOK SALAD

By Lynette Lo Tom

• 1 (6-ounce) bag dried foo jook sticks (not the sheets)
• 6 cups water, plus more to soak foo jook
• 1 cup chopped Chinese parsley
• 1/2 cup finely-slivered carrot
• 2 teaspoons sesame oil
• 1 teaspoon salt
• 1/2 teaspoon chicken seasoning powder (this contains MSG, so replace with 1/2 teaspoon fish sauce if desired)
• 1 fresh Chinese chili pepper, finely slivered (substitute with red jalapeno or red bell pepper)
• 1 tablespoon Chinese red vinegar (optional)

Soak foo jook in cold water overnight.

In large pot, bring 6 cups water to boil; add foo jook. Cook until tender, about 5 minutes. Drain. Squeeze out water. Slice into 2-inch strips.

In bowl, mix foo jook with parsley, carrot, sesame oil, salt, chicken powder and chili pepper. Add vinegar if desired.

Serve immediately or refrigerate. Serves 8 as an appetizer.

Nutritional information unavailable.