Asian Lunch Salad

Look what I found 'new' at the supermarket the other day!

Here is what I did with my broad beans!
Hoping to make a dip next time, so stay turned for my experiments in frozen broad beans.

What you'll need:
1/2 cup mushrooms
1/2 cup frozen broad beans
80g snow peas
1/2 red capsicum
1/4 cup water chestnuts
1 shallot
1 buk choy
1/2 teaspoon minced ginger
1/4 teaspoon chili
30g peanuts

Slice the mushrooms and capsicum. Top and tail the snow peas & cut into bite size pieces.
Saute the mushrooms in a frying pan until they start to brown. Set aside.
Place the broad beans in the frying pan with a small amount of water and allow to simmer til the water is nearly evaporate.

Add the snow peas, capsicum, water chestnuts, chili and ginger in the frypan & stir fry until warmed through.
Add back the mushrooms and continue to fry until all ingredients are warmed through.
Chop the buk choy and keep the leaves separate from the stem. Add the stem to the stir fry & cook until its softened.

Place the salad in a bowl & add the buk choy leaves. The heat of the salad will gently wilt the leaves without over cooking them. Mix the salad around.
Top with the peanuts.

 All set for the office lunch now!

Serves 1