Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 258

In this recipe, I have emphasised the Chinese theme by mixing Chinese leaves with crunchy beansprouts and a sweet and sour soy sauce and sesame oil dressing. It’s rather like a salad version of Chinese stir-fry.

SERVES 4

175g (6oz) fresh beansprouts

1 tbsp clear honey

3 tbsp sesame oil or olive oil

2 tbsp dark soy sauce

freshly ground black pepper

2.5cm (1in) fresh root ginger, finely grated

350g (12oz) Chinese leaves, shredded

2 carrots, coarsely grated

Cover the beansprouts with cold water and leave them to soak and become crisp while you make the dressing and prepare the other ingredients.

Put the honey, oil and soy sauce into the base of a large bowl with a grating of pepper and the ginger, and mix together.

Add the Chinese leaves and carrots, mix well, then drain the beansprouts and add these. Mix again and serve.