Thai mushroom salad

Yield: 1 servings

Measure Ingredient
2 tablespoons Vegetable oil
1 tablespoon Sesame oil
1 \N Root ginger; crushed
1 \N Clove garlic; crushed
250 grams Shitake mushroom; thickly sliced
1 \N Carrot; shredded
3 \N Spring onions; shredded
50 grams Mange-tout; (snow peas),
\N \N ; shredded
2 tablespoons Roasted peanuts or cashews
2 tablespoons Baslamic vinegar
6 tablespoons Rice wine vinegar
2 tablespoons Vegetable oil
2 tablespoons Maple syrup
1 small Red chilli; finely chopped
2 tablespoons Light soy sauce
\N \N Chinese cabbage
1 tablespoon Sweet chilli sauce
\N \N Watercress
\N \N Coriander

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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Carlton Food Network

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