I have experimented with so many salads recently that I am in a delightful dilemma these days. I am flooded with choice on which salads to prepare – each one tastes better than the next. What a good place to be in! Once again, my experiments led me to the famous Tarla Dalal. It is easy, as I have said before, to customise her recipes to be WFPB compliant. This salad was no different – and tasted divine. My only issue is that I have to buy non-organic bean sprouts. I have never seen any organic farmer/retailer supplying bean sprouts. And it often does not turn out well when I sprout at home. I would really appreciate some tips on this. Meanwhile, here is the wonderful recipe.

Ingredients
1 cup bean sprouts
2 cups shredded pok choi (or cabbage)
1/2 cup baby corn, thinly sliced and parboiled
1 cup broccoli florets (or cauliflower florets), parboiled
2 dried red chilis, broken
1/2 tsp finely chopped garlic
2 spring onions, chopped fine
1 tbsp finely chopped celery
1 tsp soy sauce
Salt to taste
Method
Heat a wok and add the red chilis and garlic
Roast for a few seconds (do not burn)
Add onions, celery and bean sprouts
Sauté for about 2 minutes
Add the broccoli, pok choi and baby corn
Sauté for a couple more minutes
Add salt and soy sauce
Toss well
Serve warm
Enjoy!