4 baby bok choy
½ bitter gourd (bitter melon)
1 tbsp peanut oil
2 small leeks, cut into julienne strips
1 cucumber, cut into julienne strips
1 green mango, flesh finely sliced
¼ cup (7g) fresh coriander leaves
fried onions, to garnish
Dressing:
3 tbsp peanut oil
2 tbsp fish sauce
1 tbsp lime juice
½ cup (125g) sweet chilli sauce
Method:
- Steam or microwave the bok choy until just wilted. Drain and finely shred. Peel and deseed the bitter gourd and cut into thin strips.
- Heat the oil in a wok and stir-fry the bitter gourd and leek for 3 minutes. Add the cucumber and mango and stir-fry for another 2 minutes, or until the vegetables are tender. Set aside.
- To make the dressing, combine the peanut oil, fish sauce, lime juice and the sweet chilli sauce.
- Mix together the vegetables and bok choy and pour over the dressing. Allow to cool.
- To serve, toss the coriander through the vegetables and sprinkle with fried onions.
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