Lyndey Milan's Warm Salad Of Asian Vegetables

Method

1. Heat sesame oil in a large wok or saucepan. Add garlic, ginger and chilli and cook for 1 minute until aromatic. Remove to a bowl and combine with peanut oil and half the ponzu. Toss onion and mushrooms through here to coat.
2. Reheat wok. Remove onion and mushrooms from marinade with a slotted spoon and stir-fry for 2 minutes. Toss corn, capsicum and asparagus through marinade, then remove with slotted spoon and add to wok. Stir-fry for a further 3 minutes. Toss bok choy through marinade bowl, then scrape out everything into the wok and stir-fry 2 minutes or until just wilted. 
3. Remove from heat and place into a serving dish, sprinkle over green onions, remaining ponzu and sesame seeds.

Lyndey’s note: This can also be cooked on a char-grill. Ponzu is a Japanese citrus-based sauce made with rice wine, rice vinegar, bonito flakes and seaweed, shoyu (soy) and lemon or yuzu.

Wine match: Riesling or Rosé

Photography: John Paul Urizar, Styling: Michaela Le Compte, Food Prep: Julie Ballard/Wendy Tamplin