Asian-style red pepper salad

Step 1/6

• 2 green onions
• 1 onion
• 1 clove garlic
• 2 romaine hearts
• 3 bell peppers
• 300 g wild mushrooms
• ½ mango

• cutting board
• knife

Slice spring onions and finely chop onion and garlic. Cut romaine hearts, bell pepper, wild mushrooms, and mango into bite-size pieces.

Step 2/6

• peanut oil for frying

• large frying pan
• cooking spoon

Heat up some peanut oil in a large frying pan. Sauté chopped onion, garlic, and bell pepper until slightly softened.

Step 3/6

• 3 tbsp soy sauce

• large bowl

Deglaze pan with three quarters of the soy sauce. Let simmer for 1 -2 min. Then, transfer to a large bowl.

Step 4/6

• peanut oil for frying
• salt
• pepper

• large frying pan

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.

Step 5/6

• 1 tbsp soy sauce
• 1 tsp mirin
• 1 tsp toasted sesame oil
• 1 tbsp lime juice
• 1 tsp honey
• salt
• pepper

• small bowl

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.

Step 6/6

• 15 g mint leaves
• 15 g coriander leaves

• cooking spoon

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.

Enjoy your meal!