Asian Salad

Posted December 19th, 2008 in Food 1 Comment »

One of my favorite recipe(ºuº*)v  You can add beef, chicken, prawn, scallop… for varieties!!  Colorful and healthy salad.  One important rule you need to follow is: DO NOT OVERCOOK the veggies.  The texture is the key for this salad 🙂

<Asian Salad>

• Branch       … Broccoli, Asparagus, Bok Choy
• No Branch … Bean Sprouts, Carrots, Capsicum, Spring Onion

(dressing)

• 3 tbs Oyster Sauce
• 3 tbs Sweet Chili Sauce
• 1/2 tsp Sesame Oil
• 1 tsp lemon juice
• Roasted peanuts (or any nuts) – crushed
• 1 bunch fresh coriander
• sesame seeds

1. Boil water in a sauce pan.  Branch vegetables and place in a bowl of iced water quickly to stop the cooking process.  Dry well.
2. Shred carrot and capsicum.  Chop up spring onion.
3. Chop coriander and Mix with all other ingredients for dressing.
4. Place all the vegetables in a bowl.  Mix through dressing sauce just before serving.  Sprinkle sesame seeds on top.

* You can add grated garlic to the dressing if desired.

<Variety>

*Beef Asian Salad…　Stir fry sliced beef with sesame oil and grated ginger.  Mix into the salad.

*Prawn Asian Salad…　Stir fry prawn with garlic or ginger.  Mix into the salad.

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