Fried Salad
Description
This unique Fried Salad offers a delightful twist on traditional cold salads by gently cooking fresh vegetables in a wok. The dish features crisp lettuce, refreshing cucumber, juicy tomatoes, and aromatic green peppers, all tossed with minced garlic and hot peppers for a subtle kick. The addition of soy sauce, vinegar, and a touch of brown sugar creates a balanced, savory-sweet glaze that coats the vegetables perfectly. Served warm, it provides a comforting yet light meal option, ideal for quick lunches or as a side dish. The high heat cooking method preserves the crunch and bright colors of the ingredients, delivering a dish that is both visually appealing and flavorful. Simple to prepare with common pantry staples, this recipe is a versatile addition to any meal plan.Ingredients
Directions
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Heat oil in a wok over high heat until it reaches a smoking point.
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Add hot peppers and minced garlic to the wok and stir-fry for 30 seconds until fragrant.
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Add the green peppers, sliced cucumber, and tomato wedges to the wok.
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Toss in the broken lettuce leaves and season with salt and pepper.
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Stir thoroughly to coat all vegetables with the oil and aromatics.
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Pour in the water, cider vinegar, soy sauce, and brown sugar.
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Stir the mixture well to combine all ingredients and dissolve the sugar.
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Cover the wok and cook for 8-10 minutes, allowing the vegetables to soften slightly while retaining crunch.
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Lift the cover occasionally to stir the mixture and prevent sticking.
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Remove from heat once the liquid has reduced and vegetables are tender-crisp.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 911.4kcal
- % Daily Value *
- Total Fat 77.5g120%
- Saturated Fat 11.6g58%
- Cholesterol 0.0mg0%
- Sodium 24.1mg2%
- Total Carbohydrate 55.6g19%
- Dietary Fiber 21.1g85%
- Sugars 4.2g
- Protein 15.6g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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