Description
Juicy, bright and delicious salad. Very quick and easy to cook and incredibly fun to EAT!
Ingredients
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Mushrooms
6 piece
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Eggplant
0.5 piece
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Pepper
0.5 piece
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Sorrel
-
Parsley
-
Soy sauce
30 ml
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Vinegar
30 ml
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Vegetable oil
100 ml
Cooking
Half of a medium-sized eggplant and mushrooms to slice. Pepper cut into strips.
Mix Kikkoman soy sauce and rice vinegar.
Eggplant fry in vegetable oil until Golden brown, and put them into a separate bowl.
In a pan put the mushrooms and fry on high heat for 2 minutes
Then add the mushrooms to the pepper and fry for another 1 minute.
For vegetables to put ready eggplant, dress it with a mixture of soy sauce and vinegar and heat it all together in the pan within minutes.
On a plate put the washed leaves of a young sorrel.
Ready salad spread on the leaves of sorrel, add the fresh parsley and while warm, serve.
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