| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Thai |
The, Green, Gourmet |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1 |
tb |
Sesame oil |
| 1 |
|
Root ginger; crushed |
| 1 |
|
Clove garlic; crushed |
| 250 |
g |
Shitake mushroom; thickly sliced |
| 1 |
|
Carrot; shredded |
| 3 |
|
Spring onions; shredded |
| 50 |
g |
Mange-tout; (snow peas), |
|
|
; shredded |
| 2 |
tb |
Roasted peanuts or cashews |
| 2 |
tb |
Baslamic vinegar |
| 6 |
tb |
Rice wine vinegar |
| 2 |
tb |
Vegetable oil |
| 2 |
tb |
Maple syrup |
| 1 |
sm |
Red chilli; finely chopped |
| 2 |
tb |
Light soy sauce |
|
|
Chinese cabbage |
| 1 |
tb |
Sweet chilli sauce |
|
|
Watercress |
|
|
Coriander |
INSTRUCTIONS
DRESSING
Prepare dressing by blending all the ingredients together, place to one
side. Heat vegetable and sesame oil in frying pan, add ginger and garlic.
Add shitake mushroom; saute for 2 minutes. Add the remaining vegetables
except for the cabbage.
Tip out vegetables into bowl. Pour over the prepared dressing. Season to
taste, leave to cool slightly.Dress chinese leaves and watercress on
serving plate and dress warm vegetable salad on top.
Garnish with roasted peanuts and coriander. Serve warm.
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