Warm salad Thai

Description

Warm, spicy, salsa... Mild taste of cucumber and sharp flavor of radish, flavored with the sweetness and spiciness of chili peppers. The usual spring vegetables in unusual reading. All lovers of Oriental cuisine dedicated!

Ingredients

Cucumber

1 piece
Radishes

8 piece
The Apium graveolens Dulce

1 piece
Chili

1 piece
Soy sauce

2 Tbsp
Sesame oil

1 tsp
Wine rice

2 Tbsp
Brown sugar

2 tsp
Vegetable oil

1 Tbsp
Tabasco

2 tsp
Salt

0.5 tsp
Sesame

1 Tbsp

Cooking

We will prepare our ingredients.

Radishes cut into 4 parts. Cucumber remove seeds and cut slices size slices of radish. Celery cleaned from veins and cut into large feathers. From chili 5-6 cut feathers with the seeds.

Cucumber, celery and radish salt and stir. Allow to stand for 15-20 minutes to expel extra fluid. Drain and wash off the salt. Dry.

Now we'll need a wok or any other pan with a thick bottom. Pour vegetable oil and sesame oil. Heats and fry it on high heat the chili for 20-30 seconds.

Add the vegetables and so on high heat, deep fried for 2-3 minutes.

Add the soy sauce, rice wine (or rice vinegar), sugar and Tabasco. If there is no sauce Tobasco, it can be replaced by any other hot sauce, for example Sriracha or peppermint oil (with sediment). Fry for another 5-6 minutes, to evaporate excess moisture and thickens the sauce.

Turn off the heat and give the salad a few minutes to stand on the plate to absorb all the aromas and flavors. Put in a bowl and generously sprinkle with sesame seeds. Bon appetit!

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