Hot And Sour Vegetable Salad


serves 4

  • 2 tbsp. vegetable or peanut oil
  • 1 tbsp. chili oil
  • 1 onion, sliced
  • 1-inch / 2.5-cm piece ginger, grated
  • 1 small head broccoli, cut into florets
  • 2 carrots, cut into short thin sticks
  • 1 red bell pepper, seeded and cut into squares
  • 1 yellow bell pepper, seeded and cut into strips
  • 2 oz / 50 g snow peas, trimmed and halved
  • 2 oz / 50 g baby corn, halved

for the dressing

  • 2 tbsp.vegetable or peanut oil
  • 1 tsp. chili oil
  • 1 tbsp. rice wine vinegar
  • juice of 1 lime
  • 1/2 tsp. fish sauce

(Cooking Conversion Guide)

( Cooking Measurement Chart )


Heat the oils in a wok or large skillet and saute the onion and ginger for 1-2 minutes until they start to soften. Add the vegetables and stir-fry for 2-3 minutes until they have softened slightly. Remove from the heat and set aside.

Mix the dressing ingredients together. Transfer the vegetables to a serving plate and drizzle the dressing over. Serve warm immediately, or let the flavors develop and serve cold.

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