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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This salad is filled with many chunky vegetables and can be served hot or refrigerated. In fact, the flavor improves after overnight or[ day of cold storage. This is a good side dish that often accompanies main dishes in typical Asian meals. A main dish can be as simple as fried rice, fried noodle, dumpling, various types of plain or stuffed breads, or simply plain rice.] Ingredients:
canola oil, to cook |
1 tablespoon crushed hot pepper |
2 carrots, peeled, cut 1-inch squares |
1 broccoli, break apart florets and cut peeled stem into 1-inch squares |
2 red bell pepper, cut into 1-inch squares |
2 large yellow onions, cut into 1-inch squares |
1 cucumbers, peeled, de-seeded, cut into 1-inch pieces |
1 cabbage, cut into 1-inch squares |
1/3 cup rice wine vinegar |
1/4 cup thin soy sauce |
1/2 tablespoon sesame seed oil |
salt and white pepper to taste |
Directions:
1. In a hot wok, coat well with oil and add crushed pepper and stir for 5 seconds. Add the vegetables and stir fry to lightly coat with oil and remove raw flavor, about 3 minutes. Add vinegar, soy sauce, shaoxing wine and sugar. Add sesame seed oil last and turn of the fire. Check for seasoning. This salad can be served hot, warm or cold. It is a very durable dish that can be stored in refrigerator for days. In fact, the taste improves after storage.
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