Warm Oriental-Style Salad Recipe

Ingredients :

Serves 4

• 4oz / 115g broccoli florets

• 4oz / 115g baby carrots, scraped and cut in half lengthwise

• 5oz / 140g bok choy

• 2 sprays sunflower oil

• 1 red onion, sliced

• 1-2 fresh Thai chilies, seeded and sliced

• 1 inch / 2.5cm piece fresh ginger, peeled and grated

• 2 whole star anise

• 1 red bell pepper, seeded and cut into strips

• 1 orange bell pepper, seeded and cut into strips

• 4oz / 115g baby zucchini, trimmed and sliced diagonally

• 4oz / 115g baby corn, sliced in half lengthwise

• 2 tbsp orange juice

• 1 tbsp soy sauce

• 1 tbsp cashew nuts

Method :

1. Cut the broccoli into tiny florets, then bring a small pan of water to a boil, and add the halved carrots. Cook for 3 minutes then add the broccoli and cook for an additional 2 minutes. Drain and plunge into cold water, then drain again, and set aside.

2. Arrange 1oz / 25g of bok choy on a large serving platter. Shred the remainder and set aside.

3. Heat a wok and when hot, add the oil and heat for 30 seconds. Add the sliced onion, chilies, ginger, and star anise and stir-fry for 1 minute. Add the bell pepper strips, zucchini, and baby corn and stir-fry for an additional 2 minutes.

4. Pour in the orange juice and soy sauce and continue to stir-fry for an additional 1 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, and serve as 4 portions.

Nutritional Facts :

• Calories: 106

• Fat: 4.0g

• Saturated Fat: 0.8g

• Salt: 0.7g