• 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


  • 1.

    Prepare the salad ingredients and toss together in a large serving bowl.

  • 2.

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



  • 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
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