Hot Spinach and Pea Salad
Preparation Time: 10 Minutes..... Cooking Time: 10 Minutes
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.
recipe is best made just before serving
freeze not suitable
per serve 16.6g fat; 823k3