Warm asian green salad

Current rating: 3.8 (4 ratings)
Serves 4
Prep 10
Cook 10
The perfect way make sure you get enough of those green leafy vegetables, and packed with vitamins and minerals.
  • 2 tsp sesame oil (or another oil of your choice)
  • 1 clove garlic, crushed
  • 2 bunches baby bok choy, washed and chopped
  • 1 bunch asparagus
  • 425g can whole baby corn
  • 6 shallots, sliced
  • 1 red capsicum, sliced
  • 1 tbs sesame seeds
Dressing
  • 3 tbs low-fat french salad dressing
  • 2 tsp soy sauce

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  1. Heat oil in a large wok or saucepan. Add garlic and saute for 1 minute.
  2. Add bok choy, asparagus and corn and stir-fry for 2 minutes. Add shallots and capsicum and stir-fry for a further 2 minutes or until the bok choy leaves have wilted. Remove from heat and pour vegetables into a serving dish.
  3. In a separate bowl, combine dressing ingredients and pour over vegetables. Sprinkle with sesame seeds and serve with steamed rice.

Nutrition Information