Chinese Style Vegetarian Chicken Salad

Ingredients: (serves 3)
325g Vegetarian Chicken (Thinly sliced, available at Asian stores)
250g Fresh Bean Sprouts
500g Chives (soaked and chopped into 1cm lengths)

1 tbsp Black and White Sesame (toasted, for garnishing)

2 tbsp Vegetable Oil

2 tbsp Sea Salt

1 tbsp Black Pepper Powder

Sauce:

2 tbsp Crunchy Peanut Butter

3 Small Spicy Chili (seeded and finely chopped)

2 tbsp Brown Sugar

1 tbsp Sea Salt

1 tbsp Light Soy Sauce

1 tbsp Dark Soy Sauce

1 tsp Black Pepper Powder

1 tbsp Vegetable Oil

3 tbsp Water

Method:
1. Braise beansprouts in a pot of boiling water for 2 minutes, remove from hot water and soak in ice cold water. Repeat with chopped chives.
2. Heat vegetable oil in a wok, stir fry sliced vegetarian chicken for 5 minutes, adding sea salt and black pepper powder in the process. Remove from wok and leave aside to cool.
3. On a plate, set base of bean sprouts, top with chives and the top most with the vegetarian chicken.
4. As for the sauce, heat oil in a saucepan, saute chopped chili for 1 minute, stir in the rest of the ingredients, with the water added at the last, turn to low heat and bring to boil. Done. Pour over the vegetarian chicken, chives and beansprouts platter prepared earlier. Serve hot or cold.