Warm asian green salad

Current rating: 3.5 (2 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.

Description

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

Weight, measurement and temperature conversions

View nutrition information per serve

  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