Warm Oriental Style Salad

72

Ingredients:

• Broccoli Florets – 115 gms
• Baby Carrots – 115 gms, scraped and cut in half lengthways
• Pak Choi  (Chinese Cabbage) – 140 gms
• Sunflower Oil – 2 sprays
• Red Onion – 1, sliced
• Fresh Bird’s eye Chillies – 1 to 2, deseeded and sliced
• Fresh Ginger – 1 inch piece, grated
• Whole Star Anise – 2
• Red Pepper – 1, deseeded and cut into strips
• Orange Pepper – 1, deseeded and cut into strips
• Baby Courgettes – 115gms, trimmed and sliced diagonally
• Baby Sweetcorn – 115 gms, sliced in half lengthways
• Orange Juice – 2 tblsp
• Soy Sauce – 1 tblsp
• Cashew Nuts – 1 tblsp

Method:

1. Cut the broccoli into tiny florets. Then bring a small saucepan of water to the boil and add the halved carrots.
2. Cook for 3 minutes. Then add the broccoli and cook for a further 2 minutes.
3. Drain and plunge into cold water and then drain again. Reserve.
4. Arrange 25 gms of pak choi on a large serving platter.
5. Shred the remainder and set aside.
6. Heat a wok and when hot, add the oil and heat for 30 seconds.
7. Add the sliced onion, chillies, ginger and star anise.
8. Stir-fry for 1 minute.
9. Add the pepper strips, courgettes and baby sweet corn and stir-fry for a further 2 minutes.
10. Pour in the orange juice and soy sauce and continue to stir-fry for a further minute before adding the reserving shredded pak choi, broccoli and carrots.
11. Stir-fry for 2 minutes or until the vegetables are tender but still firm to the bite.
12. Arrange the warm salad on the pak choi lined serving platter.
13. Scatter the cashew nuts over the top and serve.