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WILTED
CHINESE GREENS, PORK AND TOFU WITH MACADEMIA
DRESSING
Ready-to-eat
barbecued pork can be purchased from specialty
Asian food stores.
500
g choy sum
350 g Chinese broccoli
500 g baby bok choy
4 green onions
2 tablespoons peanut oil
200 g fresh shiitake mushrooms, quartered
500 g Chinese barbecued pork, sliced thinly
300 g fresh tofu, cubed
1 cup mung bean sprouts
MACADEMIA
DRESSING
1/2 cup macademias, toasted, chopped finely
1/2 cup peanut oil
1/4 cup mirin
1 tablespoon soy sauce
1/3 cup rice vinegar
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Trim
green vegetables; chop coarsely. Cut onions into
5cm lengths.
Heat
half of the oil in wok or large pan; stir-fry
onion and mushroom until mushrooms are just tender.
Add pork, stir-fry 1 minute; remove mixture from
wok.
Heat
remaining oil in same wok; stir-fry choy sum,
broccoli and bok choy until just wilted.
Gently
toss pork mixture, vegetable mixture, tofu and
sprouts in large bowl with dressing.
MACADEMIA
DRESSING
Combine ingredients in screw-top jar; shake well.
Serves
4.
[Salads:
Simple, Fast and Fresh, The Australian Women's
Weekly Cookbooks]
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