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Warm Asian-style Salad

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  • 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


  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.

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