Warm Asian-style Salad

165

Ingredients:

• Broccoli Florets – 125 gms
• Baby Carrots – 125 gms, scraped and cut in half lengthwise
• Bok Choy – 150 gms
• Sunflower Oil – 2 tblsp
• Red Onion – 1, sliced
• Thai Chillies – 2, seeded and sliced
• Fresh Ginger – 1 inch piece, peeled and grated
• Star Anise – 2 whole
• Red Capsicum – 1, seeded and cut into strips
• Orange Bell Pepper – 1, seeded and cut into strips
• Baby Zucchini – 125 gms, trimmed and sliced diagonally
• Baby Corn – 125 gms, sliced in half lengthwise
• Orange Juice – 2 tblsp
• Soy Sauce – 1 tblsp
• Cashew Nuts – 1 tblsp

Method:

1. Cut the broccoli into tiny florets.
2. Bring a small pan of water to a boil and add the carrots.
3. Cook for 3 minutes.
4. Add the broccoli and cook for an additional 2 minutes.
5. Drain and plunge into cold water, then drain again and set aside.
6. Arrange 25 gms of the Boy Choy on a large serving platter.
7. Shred the remainder and keep aside.
8. Heat a pan and when hot, add the oil and heat for 25 seconds.
9. Add the sliced onion, thai chillies, ginger and star anise.
10. Stir-fry for a minute.
11. Add the bell pepper strips, zucchini and baby corn.
12. Stir-fry for another 2 minutes.
13. Pour in the orange juice and soy sauce.
14. Continue to stir-fry for a minute before adding the reserved shredded Bok Choy.
15. Stir-fry for 2 minutes or until the vegetables are tender but still firm to the bite.
16. Arrange the warm salad on the Bok Choy-lined serving platter.
17. Scatter the cashew nuts over the top.
18. Serve.