Asian-style red pepper salad

Asian-style red pepper salad

Based on 9 ratings

Difficulty

Medium đź‘Ť
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
2  
romaine hearts
3  
bell peppers (red)
300 g 
wild mushrooms (e.g. porcini, chanterelle, shitake)
½  
mango
2  
green onions
1  
onion
1 clove 
garlic
15 g 
mint leaves
15 g 
coriander leaves
2 tbsp 
peanut oil
4 tbsp 
soy sauce
1 tsp 
mirin
1 tsp 
toasted sesame oil
1 tbsp 
lime juice
1 tsp 
honey
salt
pepper
peanut oil for frying
Metric
Imperial
  • 2  romaine hearts
  • 3  bell peppers (red)
  • 300 g wild mushrooms (e.g. porcini, chanterelle, shitake)
  • ½  mango
  • 2  green onions
  • 1  onion
  • 1 clove garlic
  • 15 g mint leaves
  • 15 g coriander leaves
  • 2 tbsp peanut oil
  • 4 tbsp soy sauce
  • 1 tsp mirin
  • 1 tsp toasted sesame oil
  • 1 tbsp lime juice
  • 1 tsp honey
  • salt
  • pepper
  • peanut oil for frying

Utensils

  • large frying pan
  • large bowl
  • cooking spoon
  • cutting board
  • knife
  • small bowl

Enjoy with

GewĂĽrztraminer, 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.

Nutrition per serving

Cal
323
Protein
10g
Fat
21g
Carb
32g

Step 1/6

Slice spring onions and finely chop onion and garlic. Cut romaine hearts, bell pepper, wild mushrooms, and mango into bite-size pieces.
  • 2 green onions
  • 1 onion
  • 1 clove garlic
  • 2 romaine hearts
  • 3 bell peppers
  • 300 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

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

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
  • 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

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.
  • 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

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
  • 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

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 mint leaves
  • 15 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.