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Hot and Sour Vegetable Salad

10 December

2 tablespoons peanut oil
1 tablespoon chili oil
1 onion, sliced
1-inch piece ginger, grated
1 small head romanesco, cut into florets
2 carrots, cut into short sticks
1 red bell pepper, seeded and cut into squares
2-3 beets, steamed, peeled, and cut into bite-size pieces

2 tablespoons peanut oil
1 teaspoon chili

1. Heat the oils in a wok or large skillet and sauté the ginger and onion for 1-2 minutes, until they start to soften. Add the vegetables, except for the steamed beets, and stir-fry for 2-3 minutes more, until they have softened slightly. Stir in the beets. Remove from the heat and set aside.
2. Mix the dressing ingredients together. Transfer the vegetables to a serving platter and drizzle the dressing over. Serve warm immediately, or let the flavors develop and serve cold.

Serves 4

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