Vegetarian salad with funchoza - ReCiPes

You will need

  • Bean vermicelli Cellophane from SenSoyPremium

    1 bunch (50 g)

  • Soy sauce brand SenSoyPremium

  • Dried shiitake mushrooms from SenSoyPremium

    1/3 package

  • Carrots little

    1 PC.

  • Tofu

    50 g

  • Cucumber

    ½

  • Green sweet pepper

    ¼ EA.

  • Chilli

    ½ (If you like spicy food)

  • Herbs for decoration

  • 1.

    Shiitake mushrooms brand SenSoyPremium should pour hot water and leave for 10 minutes. Then drain off the water and remove. If you purchased a shiitake whole, it is better to cut them into strips.

  • 2.

    The beam funchoza fill with boiling water (water should completely cover the noodles) and leave for 7-10 minutes.

  • 3.

    Meanwhile, the carrots cut into thin strips and fry in vegetable oil (3 minutes).

  • 4.

    Then add the shiitake mushrooms and fry for 2 minutes. Throw rings of hot pepper (no seeds) and funazu. Mix all with a spatula. And after a minute remove the pan from the fire.

  • 5.

    Tofu cut into small pieces. A cucumber and a quarter sweet green pepper cut very fine feathers.

  • 6.

    Funchoza spread on a La carte dishes distributed chopped sweet pepper, cucumber, tofu, and decorate with greens.

  • 7.

    The dish is served the classic version of the Asian sauce is a natural soy sauce. Soy sauce brand SenSoy is a natural product created by the traditional method of fermentation, just as it was created in ancient Japan.

    (!) Like all Asian dish is served as soon as done.

    Bon appetit!

Post Your Thoughts