Stir Fried Hot Salad
|Onion||1 Medium, thinly sliced|
|Fresh ginger||1 Tablespoon, shredded|
|Garlic||3 Clove (15 gm), crushed|
|Celery stalks||2 , cut on diagonal into 1/2-inch pieces|
|Green pepper||1⁄2 Large, cut into 1/2 inch strips|
|Red pepper||1⁄2 Large, cut into 1/4 inch strips|
|Bean sprouts||2 Cup (32 tbs)|
|Sugar||1 1⁄2 Teaspoon|
|Soy sauce||2 Tablespoon|
|Cucumber||1⁄2 Medium, peeled and cut into strips|
|Lettuce leaves||6 , coarsely chopped|
|Lemon juice||1 Tablespoon|
|Sesame oil||1 Tablespoon|
1 In a large heavy skillet or wok, heat oil over medium heat.
2 Add in onion, ginger, garlic and salt and stir-fry for 1/2 minute.
3 Mix in celery, green and red peppers and bean sprouts.
4 Increase the heat and stir fry for 2 minutes.
5 Add in the sugar, soy sauce, cucumber and lettuce.
6 Stir fry for another 1 1/2 minutes.
7 Sprinkle some lemon juice and sesame oil on top and mix well.
8 Transfer to a warm serving dish and serve with rice.