Ingredients
- 200 g Chinese cabbage
- 1 large carrot, cut into pieces
- 125 g Jerusalem artichoke, cut into pieces
- 10 spring onions
- 4 tbsp alfalfa sprouts or mung beans
- 1-2 tbsp sesame seeds
- Dressing :
- 3 cm ginger
- ½ clove garlic
- 2 tbsp toasted sesame oil
- 2 tbsp. soy sauce
- 1 tbsp orange juice
- ½ tsp sugar or honey
Instructions
- Put the sesame oil, soy sauce, 1/2 clove of garlic, ginger, orange juice, sugar or honey in the bowl, then grate for 5 sec/speed 5 then put in a bowl and set aside.
- Put the white part of the spring onions in and grate for 3 sec/speed 5. Transfer to a small container.
- Put the Chinese cabbage, Jerusalem artichokes and carrots in the bowl and grate for 3 seconds/speed 5.
- Add 1 tbsp of the dressing to a large frying pan, add the spring onions and fry on a high heat for 2 minutes. Add all other vegetables and fry for up to 1 minute. Transfer to a large bowl and toss with remaining dressing.
- Garnish with the sprouts, sesame seeds and a few slices of raw spring onion to taste.
Picture & Recipe: Liz Sinner
