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Ingredients
- 250 ml (9 fl oz/1 cup) chicken stock
- 1 small carrot, cut into matchsticks
- 4 baby bok choy (pak choy)
- 100 g (3½ oz/1 cup) snow peas (mangetouts), thinly sliced
- 90 g (3¼ oz/1 cup) bean sprouts, trimmed
- 1 tablespoon chopped coriander (cilantro)
Sesame dresing
- 80 ml (2½ fl oz/⅓ cup) peanut oil
- 1 teaspoon sesame oil
- 1 tablespoon white vinegar
- 1 tablespoon sesame seeds, toasted
- 2 teaspoons grated fresh ginger
- 2 teaspoons honey, warmed
- 1 garlic clove, crushed
Method
1. Pour the chicken stock into a frying pan and bring to the boil. Add the carrot and bok choy, cover and cook for 2 minutes. Drain the vegetables and leave to cool, then halve the bok choy lengthways.
2. To make the dressing, whisk together the oils, vinegar, sesame seeds, ginger, honey and garlic. Season with salt and pepper, to taste.
3. Place the cooled carrot strips and halved bok choy in a large serving dish and arrange the snow peas, bean sprouts and coriander on top. Drizzle with the sesame dressing.
