Ian Lai made an Asian Inspired Salad for the Healthy Eating and Fun Cooking for the Asian Heritage month demonstration. It is not a norm for Chinese to have a salad in their meal. Asian usually briskly cook their vegetables via stir fry or steaming.
Ian’s Asian Inspired Salad includes part raw and and part cooked vegetables. It is flavoured with Asian sauces.
- few sections of a pamelo, break into chunks
- a bunch of green beans
- a small bunch of cilantro, rough chopped
- 3 green onions, finely chopped the white part (Ian used the green part to flavour the chicken broth in the previous post)
- 3 Japanese cucumbers, cut into chunks
- 10 fresh water chestnut, peel and cut into chunks
- 6 baby bok choy, diagonally sliced
- 1 teaspoon oyster sauce
- 1 teaspoon hoisin sauce
- 1 teaspoon plum sauce
- 2 to 3 tablespoons rice wine vinegar
- few drops of sesame oil
- 1 teaspoon grated ginger to extract the ginger juice
- 1 teaspoon Pamelo zest, finely chopped,optional
Pamelo is a very transportable fruit. Great for lunch box. It has a thick spongy skin.
Source: Ian Lai
Store chopped green onions in the freezer.
Toss bok choy with oil and garlic and grill whole.
You can add protein to this salad by adding feta cheese, hard boiled egg, beans or canned tuna.