Prepare dressing by blending all the ingredients together, place to one side. Heat vegetable and sesame oil in frying pan, add ginger and garlic. Add shiitake mushroom; saute for 2 minutes. Add the remaining vegetables except for the cabbage. Tip out vegetables into bowl. Pour over the prepared dressing. Season to taste, leave to cool slightly.Dress chinese leaves and watercress on serving plate and dress warm vegetable salad on top. Garnish with roasted peanuts and coriander. Serve warm.
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|Serving Size: 1 Serving (832g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 450 (83%)|
|Amt Per Serving||% DV|
|Total Fat 50g||67 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 28.4g|
|Polyunsanturated Fat 15.9g|
|Cholesterol 0mg||0 %|
|Sodium 2169.3mg||75 %|
|Potassium 382.5mg||10 %|
|Total Carbohydrate 14.3g||4 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 13.5g|
|Protein 4.7g||7 %|
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Calories per serving: 545
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