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Chinese Hot Salad

Stir-fried vegetables with a little touch of chilli. To serve cold, add French dressing as the vegetables cool, toss well and serve.

Serves 4

Ingredients & Measurements:
– 1 tbsp dark soy sauce
– 1/2-2 tsp bottled sweet chilli sauce
– 2 tbsp sherry
– 1 tbsp brown sugar
– 1 tbsp wine vinegar
– 2 tbsp sunflower oil
– 1 garlic clove, crushed
– 4 spring onions (scallions), sliced thinly diagonally
– 250 g/8 oz courgettes (zucchini) cut into julienne strips about 4 cm/1/2 inches long
– 250 g/8 oz carrots, cut into julienne strips cored, seeded and sliced thinly about 4 cm/1/2 inches long
– 1 red or green (bell) pepper
– 400 g/14 oz can bean-sprouts, well drained
– 125 g/4 oz French (green) or fine beans, cut into 5 cm/2 inch lengths
– 1 tbsp sesame oil salt and pepper
– 1-2 tsp sesame seeds, to garnish

Steps & Process:
1. Blend the soy sauce, chilli sauce, sherry, sugar, vinegar, and salt and pepper together.
2. Heat the 2 tablespoons of sunflower oil in a wok, swirling it around until it is really hot..
3. Add the garlic and spring onions (scallions) to the wok and stir-fry for 1-2 minutes.
4. Add the courgettes (zucchini), carrots and (bell) pepper and stir-fry for 1-2 minutes, then add the soy sauce mixture and bring to the boil.
5. Add the bean-sprouts and French (green) beans and stir-fry for 1-2 minutes, making sure all the vegetables are thoroughly coated with the sauce.
6. Drizzle the sesame oil over the vegetables. Stir-fry for about 30 seconds and sprinkle with sesame seeds.

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