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 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 for sure that many people will like it!
Course Dinner Dishes, Holiday Food Ideas, Snacks Ideas
Cuisine Asian Cuisine
Keyword Easy, For Beginners
Cook Time 15 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Snacks Ideas
Cuisine Asian Cuisine
Keyword Easy, For Beginners
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Zucchini cut into cubes, tomatoes in half, 1 tbsp. l. sunflower oil fry over 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 like my vegetables crispy. Set aside the vegetables and cook the chicken in the same pan.
    Zucchini cut into cubes, tomatoes in half, 1 tbsp. l. sunflower oil fry over 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 like my vegetables crispy. Set aside the vegetables 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 over high heat for 4-5 minutes until golden brown.
    Cut the chicken fillet into thin strips across the fibers, add a second spoonful of oil and fry over high heat for 4-5 minutes until golden brown.
  3. Add vegetables, 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.
    Add vegetables, 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 be perfectly complemented by either crushed cashew nuts or sesame seeds.
    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 be perfectly complemented by either crushed cashew nuts or sesame seeds.
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