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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This veggie salad can also be eaten cold, just add 3 to 4 T. French dressing as the veggies cool, toss well and serve cold. I tried this the first time at my cousins house for lunch. It was delicious. I begged for the recipe and have been making it ever since. Ingredients:
1 tablespoon soy sauce |
2 teaspoons sweet chili sauce |
2 tablespoons sherry wine |
1 tablespoon brown sugar |
1 tablespoon wine vinegar |
2 tablespoons sunflower oil |
1 garlic clove, minced |
4 scallions, thinly sliced diagonally |
9 ounces zucchini, cut into julienne strips |
9 ounces carrots, cut into julienne strips |
1 red bell pepper, cored, seeded and thinly sliced |
14 ounces bean sprouts |
4 1/2 ounces green beans, cut into 2 inch pieces |
1 tablespoon sesame oil |
salt and pepper |
2 teaspoons sesame seeds, to garnish |
Directions:
1. Combine the soy sauce, chili sauce, sherry, sugar, vinegar and seasoning.
2. Heat sunflower oil in wok, swirl around until hot.
3. Add the garlic and scallions to wok and stir-fry for 1 to 2 minutes.
4. Add the zucchini, carrots and bell pepper; stir-fry for 1 to 2 minutes.
5. Add the soy sauce mixture and bring to a boil.
6. Add the bean sprouts and green beans and stir-fry 1 to 2 minutes, making sure all the veggies are thoroughly coated with the sauce.
7. Drizzle the sesame oil over the veggies in the wok and stir-fry for about 30 seconds.
8. Serve the salad hot, sprinkled with sesame seeds.
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