Total Time
25mins
Prep 15 mins
Cook 10 mins

This veggie salad can also be eaten cold, just add 3 to 4 T. French dressing as the veggies cool, toss well and serve cold. I tried this the first time at my cousins house for lunch. It was delicious. I begged for the recipe and have been making it ever since.

Ingredients Nutrition

Directions

  1. Combine the soy sauce, chili sauce, sherry, sugar, vinegar and seasoning.
  2. Heat sunflower oil in wok, swirl around until hot.
  3. Add the garlic and scallions to wok and stir-fry for 1 to 2 minutes.
  4. Add the zucchini, carrots and bell pepper; stir-fry for 1 to 2 minutes.
  5. Add the soy sauce mixture and bring to a boil.
  6. Add the bean sprouts and green beans and stir-fry 1 to 2 minutes, making sure all the veggies are thoroughly coated with the sauce.
  7. Drizzle the sesame oil over the veggies in the wok and stir-fry for about 30 seconds.
  8. Serve the salad hot, sprinkled with sesame seeds.

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