Very tasty salad for lovers of Asian cuisine. It can be cooked with chicken, Turkey, and lean pork. This marinade is suitable for any meat and make it spicy and tender. And the dressing is delicious even just on green leaves, as a replacement for the classic mixture of oil and vinegar. If you don't like spicy, just replace the chilli with regular green bell peppers.
Finely chop the peeled ginger, garlic and cilantro cuttings, put in a bowl and add the soy sauce and lime juice.
Pour the marinade over the meat and refrigerate for 5-6 hours. Turn the meat over after 3 hours of marinating.
For the dressing, mix the soy sauce, fish sauce, lime juice and brown sugar in a bowl with a whisk.
A thin stream pour sunflower oil, continuing to whisk.
This filling is stored even outside the refrigerator in a closed container up to a week. Before using the jar with dressing shake well.
Red onion cut into very thin half rings, chili pepper-thin strips. Separate the leaves of greenery.
Drain the marinade from the meat and wipe it with a paper towel. Heat the oil in a large skillet and fry the oil over medium heat on both sides and sides for 5 minutes or until desired. Put the fried meat in a plate, wrap tightly with foil and leave to reach and "rest".
Ready meat cut thin plates.
Put the lettuce and greens on plates, add the meat plates, pepper and red onion and pour the dressing. Serve immediately.