Bok Choy-Zucchini in Lettuce cups

I am in love with Iceberg lettuce but I had never done anything interesting with it, apart from tossing a sweet mustard dressing on it and munching with some soup and toast.

Yesterday I tried Bok choy, carrot and Zucchini [slight stir fry] in bite size lettuce leaves.

You shall need: [Feeds 2]

3… Iceberg Lettuce Leaves.

1… Medium Size Bok Choy [Separate the leaves, wash thoroughly and chop the leaves]

1…medium carrot [Shredded]

1/4 each of… Yellow and Green Zucchini [Cut in small pieces]

1/2 Tbsp… Olive oil

1/2 Tbsp… Sesame seeds

Salt and pepper to taste.

For the dressing:

1.5 tbsp… Oilve Oil

1 Tbsp…  White Vinegar

1/2 Tsp… Fine Sugar

A pinch of mustard powder

1/4.. onion [Finely diced] Optional

Method:

  • Tear up the lettuce leaves to bite size pieces and lay on a serving tray.
  • In a wok, heat 1/2 tbsp olive oil and add the seasme seeds.
  • Give a quick stir fry to the bok choy leaves, say about 2 min and take it off the pan.
  • In the same pan, add a few more drops of olive oil and add the zucchini and carrots.
  • Add some salt and pepper.
  • Saute for about 2 min and remove.
  • Set aside to cool.
  • Mix all the ingredients for the dressing and keep aside.
  • Once the Bok choy and other vegetable mix is at room temperature, mix them and add the dressing.
  • adjust the seasoning
  • Take about a spoonful of the salad and put on the lettuce leaf.

Serve

Cheers

Sending this to:

Healthy Snack

 

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