Description
Love seafood, Chinese, Japanese, Korean cuisine, but when I cook, I often prepare not something authentic, but a mix. So this salad - it was only my imagination on the theme East Asia... In it and the Japanese shiitake mushroom, and Chinese cabbage, and tofu, and so beloved by the Japanese, and Chinese, and Koreans... And many more tasty includes this salad. And since there are a lot of vegetables, I thought it was spring-fresh and juicy. I hope I explained You the name of the salad... Want to try? Go.
Ingredients
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Mushrooms
20 g
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Green beans
130 g
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Tofu
400 g
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Soy sauce
3 Tbsp
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Sesame oil
2 Tbsp
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Peppers red hot chilli
0.5 tsp
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Cabbage
70 g
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The Apium graveolens Dulce
70 g
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Soy sprouts
70 g
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Corn
100 g
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Lime
0.5 piece
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Chili
0.333 tsp
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Olive oil
2 Tbsp
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Cilantro
Cooking
Dry shiitake mushrooms, pour warm water and to insist, according to the instructions (3-5 hours).
Green beans cooked in salted water and drain in a colander, cool.
Cut tofu in cubes and marinate in mixture of soy sauce, sesame oil and spicy paprika.
Chinese cabbage cut into sticks.
Celery I took so internal young shoots with leaves. Chop along with the leaves.
Mix the vegetables. Add the sprouts soy beans, pre-straining off the liquid.
Add the soaked, pressed and shredded shiitake.
Corn on the cob cut diagonally into pieces of 2-3 cm.
Add to salad pickled tofu, chopped coriander, sprinkle with juice of half a lime, to taste add salt (I added), a tablespoon of vegetable oil(olive) and chilli flakes. All mix gently and allow to stand for 20 minutes.
The result is an explosion of flavor, this salad has everything I love! Very tasty, fresh, juicy, juicy! Try it and You! Bon appetit!
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