| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Food networ, Food6 |
1 |
servings |
INGREDIENTS
| 4 |
|
Stalks celery |
| 2 |
md |
Carrots |
| 120 |
g |
Broccoli |
| 90 |
g |
French beans |
| 1 |
|
Red pepper |
| 1 |
|
Fennel |
| 1 |
sm |
Chinese cabbage |
| 2 |
tb |
Oil |
| 2 |
|
Cloves garlic lemongrass |
| 5 |
tb |
Light soya sauce |
| 2 |
tb |
Sesame oil |
| 3 |
|
Limes juice of |
| 1 |
|
Chilli |
| 5 |
|
Stalks coriander |
| 3 |
|
Spring onions |
| 1 |
sm |
Bag bean sprouts |
| 120 |
g |
Pine nuts |
INSTRUCTIONS
FOR GARNISHING
Cut the celery, fennel, the red pepper and the carrots into matchsticks.
Cut the broccoli into florets. Chop the Chinese cabbage and top and tail
the French beans. Chop the garlic, blend the lemongrass and slice the
chilli finely.
In a hot wok add the oil and stir fry all the vegetables, adding the harder
ones first for two minutes.
Remove and place in a large salad bowl. Mix the garlic, lemongrass, soya
sauce, sesame oil, lime juice and the chilli and place into the salad bowl.
Stir well and garnish with the coriander, spring onion, bean sprouts and
pine nuts.
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