Asian-style red pepper salad
Time: 40 min. preparation time, 0 min. baking time
Nutrition: Calories ca 323 / Protein 10g / Carbohydr. 32g / Fat 21g
Ingredients (2 servings)
|3||bell peppers (red)|
|300 g||wild mushrooms (e.g. porcini, chanterelle, shitake)|
|2 stalks||green onions|
|15 g||mint leaves|
|15 g||coriander leaves|
|2 tbsp||peanut oil|
|4 tbsp||soy sauce|
|1 tsp||toasted sesame oil|
|1 tbsp||lime juice|
|peanut oil for frying|
large frying pan, large bowl, cooking spoon, cutting board, knife, small bowl
Gewürztraminer, semi-dry, 2013
This fruity wine highlights the sweetness of the mango well and is thus a great companion to Asian inspired dishes. The Gewürztraminer reveals its charismatic bouquet at a drinking temperature of 10 – 12°C/°50-54°F.
Slice spring onions and finely chop onion and garlic. Cut romaine hearts, bell pepper, wild mushrooms, and mango into bite-size pieces.
cutting board, knife
2 green onions / 1 onion / 1 clove garlic / 2 romaine hearts / 3 bell peppers / 300 g wild mushrooms / 0.5 mango
Heat up some peanut oil in a large frying pan. Sauté chopped onion, garlic, and bell pepper until slightly softened.
large frying pan, cooking spoon
peanut oil for frying
Deglaze pan with three quarters of the soy sauce. Let simmer for 1 -2 min. Then, transfer to a large bowl.
3 tbsp soy sauce
In the same pan, add some more peanut oil. Sauté mushrooms until fully cooked through. Season with salt and pepper. Then add to the bowl of sautéed bell peppers.
large frying pan
peanut oil for frying / salt / pepper
To prepare the dressing, mix the remaining peanut oil with the remaining soy sauce, mirin, toasted sesame oil, lime juice, and honey. Season well with salt and pepper.
1 tbsp soy sauce / 1 tsp mirin / 1 tsp toasted sesame oil / 1 tbsp lime juice / 1 tsp honey / salt / pepper
Add romaine hearts, mango, spring onions, mint leaves, and coriander leaves to the sautéed vegetables. Drizzle the dressing on top and toss everything together. Enjoy lukewarm with some freshly baked bread.
15 g mint leaves / 15 g coriander leaves