Salad of Oriental Style Vegetables
90g mange tout, halved lengthwise, blanched in boiling hot water for 2 minutes and refreshed
130g baby corn, steamed and split in quarters
125 g chicory, shredded
2 small carrots, cut into julienne (about 100g)
2 small, sweet orange peppers, cut in fine strips (about 45g)
4-5 spring onions, sliced
Toss together.
Make a dressing of:
juice 1/2 lime
one "thumb" ginger, grated
2 cloves garlic, crushed
1 teaspoon sugar
3 tablespoons oyster sauce
1 tablespoon fish sauce
2 bird's eye chillies, sliced fine
Pour over vegetables, mix gently and serve.
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