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Choi Sum and Mixed Vegetable Salad with Pineapple Dressing

Recipe by Ching He Huang from Chinese Food Made Easy

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Serves 4

Ingredients

200g Choi Sum leaves, washed, trimmed, sliced
100g sugar snap peas, washed, whole
2 large carrot, julienne
1 red pepper, sliced
1 yellow pepper, sliced
240g tin of pineapple, sliced
2 spring onion, finely sliced

Dressing

2-3 tablespoon groundnut oil or olive oil
7 tablespoon pineapple juice
2 tablespoon lite or light soy sauce
1 tablespoon rice vinegar or cider vinegar
Pinch of ground black pepper

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Method

Prepare the salad ingredients and toss together in a large serving bowl.
Mix all the dressing ingredients in a small bowl and stir well then pour over the salad before serving, toss well and serve immediately.

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Notes & Tips

CHING'S TIPS

To help vegetables cook in the wok, add a splash or two of water to help create some “steam” whilst stir frying.

Use msg free products where possible.

Groundnut oil can be substituted with vegetable oil, sunflower oil or corn oil.

A large number of dishes can be adapted to suit vegetarians. Look out for where you can substitute the meat for tofu or vegetables and use vegetarian sauces.

Use low sodium soy sauce where possible