Asian Mushroom Salad
Ingredients:
60ml soy sauce
50ml rice vinegar
30ml peanut oil
10ml sesame oil
10ml chopped ginger
10ml chopped garlic
1 chilli, seeded and chopped
500g button mushrooms, stems removed
1 eggplant cut into 5mm thick slices
olive oil for cooking
1 pillow packet of baby salad leaves
½ English cucumber, peeled and sliced
1 red pepper, seeded and sliced
Directions:
Combine the soy sauce, rice vinegar, peanut oil, sesame oil, ginger, garlic and chilli and mix well.
Pour over the mushrooms and set aside. Brush the eggplants slices with olive oil and cook on a griddle pan until done. Add to the marinade with the mushrooms. Set aside for a couple of hours. Put the salad leaves into a bowl. Add the mushrooms, eggplants, cucumber and red pepper. Drizzle with some of the marinade and serve.
60ml soy sauce
50ml rice vinegar
30ml peanut oil
10ml sesame oil
10ml chopped ginger
10ml chopped garlic
1 chilli, seeded and chopped
500g button mushrooms, stems removed
1 eggplant cut into 5mm thick slices
olive oil for cooking
1 pillow packet of baby salad leaves
½ English cucumber, peeled and sliced
1 red pepper, seeded and sliced
Directions:
Combine the soy sauce, rice vinegar, peanut oil, sesame oil, ginger, garlic and chilli and mix well.
Pour over the mushrooms and set aside. Brush the eggplants slices with olive oil and cook on a griddle pan until done. Add to the marinade with the mushrooms. Set aside for a couple of hours. Put the salad leaves into a bowl. Add the mushrooms, eggplants, cucumber and red pepper. Drizzle with some of the marinade and serve.