Hot Spinach and Pea Salad
Preparation Time: 10 Minutes..... Cooking Time: 10 Minutes
| INGREDIENTS I tablespoon sesame seeds 1/4 cup (60ml) vegetable oil 1 clove garlic, crushed 250g button mushrooms, Sliced 4 medium trimmed silverbeet Leaves (320g), shredded 1 cup (125g) frozen peas, thawed 2 cups (160g) bean sprouts 2 teaspoons tight soy sauce 1 tablespoon lemon juice 1 teaspoon grated fresh ginger |
1- Stir seeds over medium heat in small heavy-based pan until lightly browned. Remove from pan; cool. 2- Heat 1 tablespoon of the oil in large pan; cook garlic, mushrooms and silverbeet, stirring, over medium heat about 2 minutes or until mushrooms are soft. 3- Add peas and bean sprouts; cook, stirring, over medium heat 3 minutes. 4- Add combined remaining oil, sauce, juice and ginger; cook, stirring, over medium heat 1 minute. 5- Sprinkle salad with sesame seeds just before serving. SERVES 4 recipe is best made just before serving freeze not suitable microwave suitable per serve 16.6g fat; 823k3 |
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