Thai Salad with Green Mango

Serves 2-4


Ingredients:

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:

1. Steam or microwave the bok choy until just wilted. Drain and finely shred. Peel and deseed the bitter gourd and cut into thin strips.
2. 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.
3. To make the dressing, combine the peanut oil, fish sauce, lime juice and the sweet chilli sauce.
4. Mix together the vegetables and bok choy and pour over the dressing. Allow to cool.
5. To serve, toss the coriander through the vegetables and sprinkle with fried onions.

Nutrition per serve:
Protein 3g;
Fat 20g;
Carbohydrate 20g;
Dietary Fibre 5g;
Cholesterol 0mg;
1010 kj (240 cal)

Note: Fried onions are available from Asian food stores.