Hot And Sour Vegetable Salad

Ingredients:

serves 4

• 2 tbsp. vegetable or peanut oil
• 1 tbsp. chili oil
• 1 onion, sliced
• 1-inch / 2.5-cm piece ginger, grated
• 1 small head broccoli, cut into florets
• 2 carrots, cut into short thin sticks
• 1 red bell pepper, seeded and cut into squares
• 1 yellow bell pepper, seeded and cut into strips
• 2 oz / 50 g snow peas, trimmed and halved
• 2 oz / 50 g baby corn, halved

for the dressing

• 2 tbsp.vegetable or peanut oil
• 1 tsp. chili oil
• 1 tbsp. rice wine vinegar
• juice of 1 lime
• 1/2 tsp. fish sauce

(Cooking Conversion Guide)

Heat the oils in a wok or large skillet and saute the onion and ginger for 1-2 minutes until they start to soften. Add the vegetables and stir-fry for 2-3 minutes until they have softened slightly. Remove from the heat and set aside.

Mix the dressing ingredients together. Transfer the vegetables to a serving plate and drizzle the dressing over. Serve warm immediately, or let the flavors develop and serve cold.