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Sunday, December 14, 2008

Warm Green Salad

Discovered by accident during lunch preparation today was this dish that was supposed to be a chopsuey (stir fried veggies with a little bit of sauce from cornstarch dissolved in water). There were some leftover vegetables from last week's shopping, like cos lettuce, and though it felt wrong to toss it in a wok as it is best served fresh, it went into the pan since its no longer in its peak freshness (and we can't waste food!).

This dish is made of
half a red onion, chopped
garlic shoots, minced
about 3 handfuls of roughly chopped cabbage
about 2 handfuls of roughly chopped cos lettuce
1 fresh red chili, minced
half a carrot, chopped
half a green bell pepper, chopped
a dash of peanut oil, a dash of sesame oil, soy sauce and cracked black pepper for seasoning.

Very easy - in a very hot wok, heat some peanut oil then throw in the onion and saute until slightly translucent. Add in carrots, garlic shoots and red chili, move around for a while. Add the soy sauce and let sizzle for a bit, turn heat off and then add the bell pepper, lettuce and cabbage, toss in with the sesame oil, and serve immediately.

The peanut oil, sesame oil and soy sauce serve as a warm dressing to the veggies. Season with cracked black pepper. Nice twist to your usual salads!

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