Ingredients
| 2 tablespoons peanut butter | |
| 1 bunch coriander, leaves and stalks roughly chopped, a few leaves reserved as garnish | |
| 1 green chilli, roughly chopped | |
| 1 teaspoon soy sauce | |
| 1 tablespoon sesame oil | |
| zest and juice of 1 lime | |
| 1 telegraph cucumber, halved lengthwise | |
| 2 cups frozen edamame beans | |
| 200g packet bean sprouts | |
| 3 lacto-fermented shiitake (see recipe) thinly sliced (optional) | |
| 25g mung bean vermicelli (½ a small bundle) | |
| 3 tablespoons roasted peanuts, roughly chopped | |
| FOR THE PORK | |
| 300g pork fillet or pork steak | |
| 1 clove garlic, minced | |
| 3cm piece ginger, finely grated | |
| 1 teaspoon soy sauce | |
| 1 tablespoon oil | |
| FOR THE FRIED OR SILKEN TOFU (VEGAN) | |
| 300g packet silken tofu or firm tofu | |
| 1-2 teaspoons soy sauce (if using firm tofu) |
Texture is one of the most important parts of a salad, and while the fried vermicelli could be considered a naughty addition, it’s brilliant here for a crunchy component. You could leave it out or, if you prefer, soak the whole 50g bundle in water and use soft in the salad instead. The base salad can be made more substantial by adding tofu or pork.
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Instructions
| 1. | For the dressing, put the peanut butter, coriander leaves and stalks, chilli, soy sauce, sesame oil and lime zest and juice in a small blender and blitz, adding a tablespoon or two or water if necessary. Set aside. |
| 2. | Cut the cucumber into diagonal pieces and put into a large bowl. |
| 3. | Blanch the edamame in boiling salted water for 2 minutes, add the bean sprouts and cook for 1 minute. |
| 4. | Drain and rinse well under cold water. |
| 5. | Combine the cucumber, edamame and bean sprouts and add the shiitake if using. |
| 6. | Separate the vermicelli and use scissors to cut into smaller pieces. |
| 7. | Heat a little oil in a wok or frying pan until shimmering. |
| 8. | Add the vermicelli in batches; it should immediately puff up and turn white. |
| 9. | Use a skimmer to remove from the hot oil and drain on paper towels. Season with salt. |
| 10. | Toss the vegetables in the dressing and put onto a serving platter. |
| 11. | Scatter over the reserved coriander leaves, crisp vermicelli and peanuts to serve. |
| 12. | PORK |
| 13. | Marinate the pork in the remaining ingredients and set aside for 30 minutes (or marinate in the fridge overnight). |
| 14. | Panfry for 3-4 minutes on each side (or a little longer depending on the thickness), rest and then thinly slice. |
| 15. | Add to the salad to serve. |
| 16. | FRIED OR SILKEN TOFU (VEGAN) |
| 17. | Cut the silken tofu into cubes and arrange on top of the salad (as photographed). |
| 18. | If using firm tofu, heat oil in a frying pan, cut the tofu into 7mm-thick slices and fry for 3-4 minutes on each side until golden, then drizzle with a little soy sauce and fry for another minute. |
| 19. | Arrange on top of the salad. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jessica Hemmings
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