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Title: Thai Mushroom Salad
Categories: None
Yield: 1 Servings
| 2 | tb | Vegetable oil |
| 1 | tb | Sesame oil |
| 1 | Root ginger; crushed | |
| 1 | Clove garlic; crushed | |
| 250 | g | Shitake mushroom; thickly sliced |
| 1 | Carrot; shredded | |
| 3 | Spring onions; shredded | |
| 50 | g | Mange-tout; (snow peas), |
| 1 | ; shredded | |
| 2 | tb | Roasted peanuts or cashews |
| DRESSING | ||
| 2 | tb | Baslamic vinegar |
| 6 | tb | Rice wine vinegar |
| 2 | tb | Vegetable oil |
| 2 | tb | Maple syrup |
| 1 | sm | Red chilli; finely chopped |
| 2 | tb | Light soy sauce |
| 1 | Chinese cabbage | |
| 1 | tb | Sweet chilli sauce |
| 1 | Watercress | |
| 1 | Coriander | |
Prepare dressing by blending all the ingredients together, place to one side. Heat vegetable and sesame oil in frying pan, add ginger and garlic. Add shitake mushroom; saute for 2 minutes. Add the remaining vegetables except for the cabbage.
Tip out vegetables into bowl. Pour over the prepared dressing. Season to taste, leave to cool slightly.Dress chinese leaves and watercress on serving plate and dress warm vegetable salad on top.
Garnish with roasted peanuts and coriander. Serve warm.
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