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