| CHINESE HOT SALAD adapted from the book Wok Cooking by Rosemary Wadey |
| 1 tbsp. soy sauce 1 1/2 -2 tsp bottle sweet chili sauce 2 tbsp. sherry (optional) 1 tbsp brown sugar 1 tbsp wine vinegar 1 garlic clove, crushed 4 scallions, thinly sliced 1/2 lb. zucchini, julienned 1/2 lb. carrots, julienned 1 red and/or green pepper, thinly sliced 1 can bean sprouts, drained 1/4 lb. fresh or frozen french cut green beans salt and pepper 1 - 2 tsp. sesame seeds, to garnish |
| Mix soy sauce, chili sauce, sherry, sugar, vinegar and seasonings together. In a non-stick fry pan or wok, stir-fry garlic, scallions, zucchini, carrots and peppers for 2 - 3 minutes in a little water. Add soy sauce mixture and bring to a boil. Add bean sprouts and green beans and stir-fry for 1 -2 minutes. Stir well, to coat veggies with sauce. Serve hot, sprinkled with sesame seeds. |