|3||bell peppers (red)|
|300 g||wild mushrooms (e.g. porcini, chanterelle, shitake)|
|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|
Slice spring onions and finely chop onion and garlic. Cut romaine hearts, bell pepper, wild mushrooms, and mango into bite-size pieces.
Heat up some peanut oil in a large frying pan. Sauté chopped onion, garlic, and bell pepper until slightly softened.
Deglaze pan with three quarters of the soy sauce. Let simmer for 1 -2 min. Then, transfer to a large bowl.
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.
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.
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.