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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Salad prepared in a wok. Ingredients:
1 eggplant, cut to cubes |
2 zucchini, cut to cubes |
1 green pepper, cut to strips |
2 cups bean sprouts, washed well |
1 lettuce |
1/4 cup soy sauce |
100 g walnuts, peeled and split |
6 garlic cloves, crushed |
Directions:
1. Cut the lettuce to thin strips, add 3 crushed garlic teeth, a little salt (not too much because the soy sauce is salty), a little vegetable oil, mix and place in bowl.
2. Make a niche in the middle.
3. Toss (fry) the sprouts (about 5 minutes).
4. After filtering the oil add sprouts to the bowl in the niche. Create another niche so that there is a circle of lettuce and a circle of sprouts.
5. Fry the pepper, eggplant, and zucchini, until soft, and place in the niche.
6. Scatter 3 garlic teeth on top.
7. Fry the walnuts for about 4 minutes and scatter on top.
8. Pour on soy sauce and serve.
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