This warm Asian-style salad puts fresh vegetables at the centre without much fuss. The vegetables are cooked individually so each one holds its texture, and the final dish is arranged over whole bok choy leaves that stay crisp beneath the warm topping. The dressing is just orange juice and soy sauce, which keeps things light. Cashew nuts scattered on top add a little bite. It comes together in well under thirty minutes once the vegetables are prepped.
About the Recipe
The technique here combines two methods: a short blanch for the broccoli and carrots, and a hot stir-fry for everything else. Blanching and then plunging into cold water stops the carrots and broccoli from going soft before they even hit the pan. The stir-fry moves quickly, so having all the vegetables cut and ready before you heat the oil matters. Star anise is used whole and gives a mild background warmth. The bok choy is split between a raw lining for the platter and shredded leaves added to the stir-fry near the end.
Why You Will Love This Recipe
The warm stir-fried vegetables sitting over cool, crisp bok choy leaves give this salad a pleasing contrast in both temperature and texture. The dressing asks very little of you. Two tablespoons of orange juice and one of soy sauce is all it takes to bring the whole pan together, with no blending and no long list of condiments. If you enjoy dishes like a Julienne Vegetable Salad or a Gado Gado Vegetable Salad, this fits the same mood.
Cooking Tips
The most common mistake is overcrowding the pan, which causes the vegetables to steam and turn limp. Use a wide pan or wok and keep the heat high throughout. Do not skip the cold water plunge after blanching the carrots and broccoli. If they go into the stir-fry already soft, they will fall apart. Add the shredded bok choy only in the last two minutes, as it wilts very fast. Remove the whole star anise before serving.
Top Tips
- Cut all vegetables before heating the pan. The stir-fry moves fast and there is no time to prep mid-cook.
- Plunge the blanched broccoli and carrots into cold water immediately and drain well before setting aside, otherwise they carry excess water into the pan.
- Keep the heat high when stir-frying. If the pan cools down, the vegetables will stew instead of fry.
- Add the shredded bok choy in the final two minutes only. It wilts quickly and should still have some body when served.
- Remove the two whole star anise before arranging the salad on the platter so no one bites into them.
- Taste the pan juices before adding the soy sauce if your soy brand is particularly salty, and adjust accordingly.
Serving and Storing Suggestions
Serve the salad immediately after arranging it on the platter, while the stir-fried vegetables are still warm and the bok choy lining is still crisp. It works as a light main for two or as a side for four.
This dish does not store well because the bok choy wilts quickly once dressed with warm vegetables. If you need to prep ahead, blanch the carrots and broccoli and cut all the other vegetables, then stir-fry and assemble just before eating.
Similar Recipes
- Gado Gado Vegetable Salad
- Julienne Vegetable Salad
- Broccoli Carrot Salad
- Thai Noodle Salad
- Charred Bell Pepper Salad
Nutrient Benefits
This salad brings together a wide range of vegetables in one dish. Broccoli and bok choy are good sources of vitamin C and vitamin K. Baby carrots provide beta-carotene, and capsicum and orange bell pepper add more vitamin C. Cashew nuts contribute protein and some healthy fats. The dressing uses very little oil and no cream, so the dish stays light overall.
Warm Asian-style Salad
Ingredients
- 125 gms Broccoli Florets
- 125 gms, scraped and cut in half lengthwise Baby Carrots
- 150 gms Bok Choy
- 2 tblsp Sunflower Oil
- 1 , sliced Red Onion
- 2 , seeded and sliced Thai Chillies
- 1 inch piece, peeled and grated Fresh Ginger
- 2 whole Star Anise
- 1 , seeded and cut into strips Red Capsicum
- 1 , seeded and cut into strips Orange Bell Pepper
- 125 gms, trimmed and sliced diagonally Baby Zucchini
- 125 gms, sliced in half lengthwise Baby Corn
- 2 tblsp Orange Juice
- 1 tblsp Soy Sauce
- 1 tblsp Cashew Nuts
Instructions
- 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.
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Frequently Asked Questions
Can I use regular bok choy instead of baby bok choy?
Yes. Regular bok choy works fine. Use the larger outer leaves to line the platter and shred the inner, more tender leaves for the stir-fry. The cooking time for the shredded portion stays the same, around two minutes at the end.
What can I use instead of Thai chillies if I want less heat?
You can reduce the number of Thai chillies to one or swap them for a mild green chilli. Removing the seeds, as the recipe already instructs, takes away a good amount of the heat. If you want no heat at all, leave the chillies out. The ginger and star anise still give the stir-fry plenty of flavour.
Do I need to eat the whole star anise or remove it before serving?
Remove the whole star anise before arranging the salad on the platter. They are added during cooking to flavour the oil and vegetables but are not meant to be eaten. Check the pan before plating so no one bites into one.
Can I add protein to this salad to make it more filling?
Yes. Thinly sliced tofu, cooked chicken strips or prawns can be stir-fried along with the bell pepper and zucchini. If you are adding raw protein, cook it first in the hot oil before adding the aromatics, then set it aside and return it to the pan when you add the orange juice and soy sauce. The Buckwheat Noodle Salad with Chicken and Ginger is worth a look if you prefer a heartier option.
My vegetables turned out soggy. What went wrong?
There are two likely reasons. The blanched broccoli and carrots may not have been drained well enough before going into the pan, adding extra water. Or the pan may not have been hot enough, causing the vegetables to release moisture and steam rather than fry. Make sure the pan is properly hot before adding the oil, drain the blanched vegetables thoroughly, and stir-fry in batches if your pan is small.
