Warm Salad Recipe
Delicious, fast, simple. For lovers of Asian cuisine. Delicious both warm and cold, I don’t know if it’s a salad or a hot dish, but I know that many people will like it!
Servings
1
Cook Time
15minutes
Servings
1
Cook Time
15minutes
Ingredients
Instructions
  1. Cut zucchini into cubes, tomatoes in half, 1 tbsp. l. sunflower oil fry on high heat until Golden brown. If you take fresh ginger, then cut it into thin slices, like a carrot in Korean, or thin layers with a vegetable cutter and cook with all the vegetables. I love it when vegetables are crunchy. Put the vegetables aside and cook the chicken in the same pan.
  2. Cut the chicken fillet into thin strips across the fibers, add a second spoonful of oil and fry on high heat for 4-5 minutes until Golden brown.
  3. Add vegetables and sauces to the fillet, crush or grate a clove of garlic, honey, mix well and cook, stirring constantly, for about 5 minutes. Sprinkle with hot pepper and dry ginger.
  4. Serve to the table, sprinkled with green onions. Of course, it would be better if it was a shallot. In my opinion, this dish would perfectly complement or crushed cashew nuts, or sesame.
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