We recently celebrated Mother’s Day in England and for my mother I cooked a Chinese inspired meal with lots of different dishes. Some I’ve cooked before, like Stir Fried Beef with Ginger. Alongside the meat and fish dishes, I made a fresh and crunchy salad, inspired by one in my Gok Wan Cooks book. Sadly, there were very few leftovers the next day, and none at all of the salad!
Ingredients to serve 4-6
- 1 cucumber, partly peeled
- ½ fresh chilli, finely sliced
- 3 spring onions, finely sliced
- A few handfuls of bean sprouts
- 3 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon fish sauce
- 1 teaspoon soy sauce
- 1 teaspoon caster sugar
- A pinch of salt
Slice off the ends of the cucumber then slice it in half lengthways. Scoop out the seeds with a teaspoon and then cut the cucumber into chunks about .5cm wide.
Mix the cucumber with the chilli, beansprouts and spring onions. Mix the rest of the ingredients together to make the dressing and pour over the salad a couple of minutes before serving.