asian greens

A crispy fish dish you can put together in minutes with an oh-so-tasty, healthy Vietnamese dressing.

Crispy skin barramundi and vietnamese slaw

4.00 tbs peanut or sunflower oil

barramundi fillets

1⁄4 wombok, thinly sliced (or cabbage)

red onion, thinly sliced

Dutch carrots (we used purple)

bird’s eye chillies, thinly sliced

coriander, leaves picked

mint, leaves picked

bean sprouts

brown sugar

11⁄2 tbs rice wine vinegar

limes

tbs fish sauce

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5348771529001-5853635662001

This Asian Pork Salad is a delicious and healthy way to enjoy char siu pork. It is nutritious, flavourful, and perfect for a quick and easy meal and sure to be a hit with family and friends.

Asian Pork Salad

Char siu pork1 ((approximately 14 ounces))

red cabbage

carrot

coriander/cilantro ((roughly chopped))

mint leaves

Sea salt and cracked black pepper

Asian dark sesame oil

rice vinegar

lime juice

sesame seeds ((toasted))

hoisin sauce2

Wash the choy sum trim the ends, then shred finely.

Wash the red cabbage, remove the core and the outer leaves. Shred finely using a mandoline/v-slicer.

Wash and peel your carrots, remove the tops and ends. Then cut into a fine julienne using a julienne peeler or the julienne attachment on your mandoline/v-slicer.

If your char siu pork is not sliced, cut into thin rounds.

Place all the vinaigrette ingredients in a glass jar, shake until emulsified.

Add the herbs to your bowl with all the salad ingredients, pour the dressing over the salad, season with salt and pepper. Toss your salad until well combined, taste and adjust seasonings according to your taste.

Place the salad on a large platter, arrange the pork slices on top, drizzle the hoisin sauce on top, scatter with the sesame seeds and keep chilled until ready to serve.

https://www.youtube.com/watch?v=ydm0to-CEhk

Looking for a delicious and easy dinner idea?

It only takes 15 minutes to whip up our tasty Asian Pork Salad. It is the perfect mix of flavours and textures; the char siu pork is sweet and sticky and provides a delicious contrast to the crunchy vegetables and aromatic herbs. 

It's perfect for a quick and tasty dinner, so why not give it a try?

For detailed recipe instructions and even more tasty salads, visit us at - https://bit.ly/AsianPorkSalad -

ASIAN PORK SALAD

A stir-fry doesn’t need to be much more than a favoured vegetable flavoured with a bit of meat and a few savoury seasonings.

Adam Liaw’s stir-fried chicken and pak choy

green pak choy (3 pak choy)

chicken thigh fillets,

¼ tsp bicarbonate of soda

cornstarch

soy sauce

½ tsp sesame oil

vegetable oil

2cm ginger (unpeeled), sliced and bruised

garlic, roughly chopped

tbsp Shaoxing wine

tbsp oyster sauce

sugar

Separate each individual “leaf” of pak choy from the stem and rinse away any dirt. When you get close to the centre, you can trim the stem and keep the small group of central leaves intact. Place in a large bowl of cold water to soak for 10 minutes.

Combine the chicken with the bicarb, cornstarch, soy sauce and sesame oil. Set aside.

Heat a wok over high heat and add the oil. Fry the chicken until browned and then remove from the wok and set aside. Brush out the wok if necessary. Add a little more oil if needed and fry the ginger and garlic, then add the pak choy to the wok and toss for a minute or two until starting to wilt but not coloured. Return the chicken to the wok and add the Shaoxing wine, oyster sauce, soy sauce and sugar and toss to combine. Thicken the sauce with a little of the cornstarch mixture, then remove to a plate and serve.

This takeaway favourite comes home to roost as a simple but punchy all-in tray bake with flavour to burn.

Kung pao chicken tray bake

chicken thighs,

Shaoxing rice wine

tbsp light soy sauce

dried chillies

garlic cloves, chopped

tbsp caster sugar

½ tsp crushed Sichuan peppercorns

½ tsp white pepper

peanut oil

broccoli

egg noodles

Preheat the oven to 220C fan-forced (240C conventional). Combine the chicken pieces, Shaoxing, soy, chillies, garlic, sugar and peppers in a medium bowl and toss to coat. Set aside at room temperature to marinate for 15 minutes. 

Place a roasting pan in the oven to preheat for 5 minutes. Drizzle the pan with oil, add the chicken and ¼ cup water, and cook for 15 minutes, turning halfway through. 

While the chicken roasts, steam the Chinese broccoli until tender-crisp, and cook the noodles according to the packet instructions.

Add the cooked greens and noodles to the tray and toss in the sauce. Serve with a separate bowl of peanuts to scatter.

Make the most of shop-bought dumplings to create a fantastic Friday night fakeaway ready in less time than it takes to order takeaway. 

Hot and sour dumpling soup 

chicken stock

dried whole shiitake mushrooms

black vinegar

fresh pork dumplings

bok choy,

shiso leaves, to serve

For the chilli oil, heat the sesame oil in a small frying pan over high heat. Add the garlic, chilli and sesame seeds and cook for 30 seconds. Pour into a heatproof bowl, season with 1 teaspoon of sugar and salt and set aside to infuse and cool.&nbsp;

Combine the stock, mushrooms, vinegar, soy and sugar in a large saucepan over medium heat. Bring to a simmer and cook for 10 minutes.&nbsp;

Increase the heat to high, add the dumplings and cook for 5 minutes. Add the bok choy and cook for a further 2 minutes.

Divide between bowls and serve with chilli oil and shiso.

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Crispy skin barramundi and vietname...

Asian Pork Salad

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Top 5 asian greens recipes from across the web

The most viewed asian greens recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy skin barramundi and vietname...

Asian Pork Salad

Adam Liaw’s stir-fried chicken and ...

Kung pao chicken tray bake

Hot and sour dumpling soup

The most viewed asian greens recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine