1long red chilli, seeds removed, thinly sliced lengthways
50 gm(1 cup) each of thinly sliced Chinese cabbage and red cabbage
¼small Spanish onion, thinly sliced, rinsed in cold water, drained well
½a small carrot (about 50gm), cut into julienne
25 gmbean sprouts
½ cup each(loosely packed) coriander, Vietnamese mint and basil leaves
½ cup(loosely packed) garlic chives, cut into 4cm lengths
6 cm pieceof ginger (about 60gm), coarsely chopped
1small garlic clove
2 tbspcaster sugar
1small golden shallot, thinly sliced
Juiceof 1 lime
45 mlcoconut vinegar (see note)
Kung Pao dressing
2 tspchilli oil, or to taste
1¼ tbsprice wine vinegar
1¼ tspcaster sugar
2¼ tspvegetable oil
¾ tspsesame oil
Pound garlic, ginger, green chilli and 1 tsp sea salt in a mortar and pestle to a smooth paste. Place chicken in a non-reactive container, add garlic paste, stirring to combine, then cover, refrigerate and marinate for 1 hour.
Meanwhile, for ginger relish, pound ginger, garlic and sugar in a mortar and pestle to a smooth paste. Add shallots, stir to combine. Add lime juice and coconut vinegar, set aside. Makes 150ml.
For Kung Pao dressing, combine all ingredients and ½ tsp sea salt in a bowl and whisk to combine. Set aside. Makes 100ml.
Heat peanut oil in a wok over high heat. Add chicken and cook until almost cooked through (3-5 minutes), then add capsicum, onion and zucchini and cook until chicken is cooked through (1-2 minutes). Season with soy sauce. Add cashews, set aside, keep warm.
In a bowl, combine remaining ingredients.Drizzle with 100ml Kung Pao dressing, toss gently to combine. Divide chicken and vegetable mixture between plates, top with Kung Pao salad, then drizzle plate with ginger relish and serve immediately.
Note Coconut vinegar is available from Asian supermarkets. If unavailable, substitute with rice wine vinegar.