Eat this warm salad with toasted sourdough for a light lunch or with any roast meat or poultry.
2 tablespoons olive oil
50g chestnut mushrooms, quartered
150g mange tout or sugar-snap peas
For the dressing:
1 tablespoon walnut or sesame oil
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper
1. Heat the olive oil in a frying pan or wok. Add the mushrooms and fry over a high heat until golden. Add the mange tout and cook for 1-2 minutes until just beginning to pucker. Season well with salt and freshly ground black pepper.
2. Remove the mushrooms and mange tout to a serving dish. Add the walnut or sesame oil and balsamic vinegar to the frying pan and heat for 1 minute or until the sharpness of the balsamic vinegar has softened. Drizzle over the vegetables and serve.
– Swop the chestnut mushrooms for shiitake mushrooms and switch the balsamic vinegar for Chinese Black Chinkiang Vinegar.
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