This recipe had been put off time and again since we came across it in the May section, as honestly, raw beansprouts really don't appeal to me. However, Nigel suggested something similar to accompany the chicken (see previous post) so we took the plunge. As always, with me, I slipped in some variations. For a start, I quickly stir-fried the beansprouts and spring onion with some julienned carrot, and I also cooked some slim ramen noodles to give some carbs. Along with a handful of spinach and lots of cucumber, mint and coriander, this came together into a very nice salad/stir-fry hybrid. The dressing was a revelation - the sourness of lime juice, the salty lick of nam pla and the kick of red chilli went very well with the sweetness of the honey-glazed chicken. Low fat too, as hardly any oil, other than a teaspoon or so for the stir-fry. Nom-nom.
No comments:
Post a Comment