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 Warm Salad with Mussels Recipe
A delicious, quick salad, perfect for a meal during Lent. The taste is sharp. Ideal for seafood lovers. Try to cook and treat your friends.
Course Diet Food Dishes, Dinner Dishes, Lean Food, Lunch Second Breakfast Dishes, Snacks Ideas, Special Food Dishes
Cuisine Chinese Cuisine
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Diet Food Dishes, Dinner Dishes, Lean Food, Lunch Second Breakfast Dishes, Snacks Ideas, Special Food Dishes
Cuisine Chinese Cuisine
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Ingredients.
    Ingredients.
  2. Heat the oil in a frying pan and fry the carrots cut into small strips for 3 minutes. Add the thawed and scalded mussels (squeeze out the liquid). Stir and fry for 2 minutes.
    Heat the oil in a frying pan and fry the carrots cut into small strips for 3 minutes. Add the thawed and scalded mussels (squeeze out the liquid). Stir and fry for 2 minutes.
  3. Cut the leek and Peking cabbage into small strips. Add soy sauce to the mussels, put onions and cabbage. Cook for another 2 minutes.
    Cut the leek and Peking cabbage into small strips. Add soy sauce to the mussels, put onions and cabbage. Cook for another 2 minutes.
  4. Remove from the heat, pour over the lime juice, stir and serve. I love this salad with pickled ginger.
    Remove from the heat, pour over the lime juice, stir and serve. I love this salad with pickled ginger.
  5. You can serve it to the table.
    You can serve it to the table.
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