Fried Salad

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.

Cooking Method: Frying, Stir Frying

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 911.4

Dietary: Vegan, Vegetarian

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

3 Tablespoons Oil
1 Hot pepper, sliced (optional)
8 Lettuce leaves, broken up
1 Cucumber, sliced thin
2 Tomatoes, cut into wedges
1 Green pepper, seeded & sliced
1 Garlic clove, minced fine
1/2 Cup Water
2 Tablespoons Cider vinegar
2 Tablespoons Soya sauce
1 Tablespoon Brown sugar
Salt and pepper to taste

Directions

1
Heat oil in a wok over high heat until it reaches a smoking point.
2
Add hot peppers and minced garlic to the wok and stir-fry for 30 seconds until fragrant.
3
Add the green peppers, sliced cucumber, and tomato wedges to the wok.
4
Toss in the broken lettuce leaves and season with salt and pepper.
5
Stir thoroughly to coat all vegetables with the oil and aromatics.
6
Pour in the water, cider vinegar, soy sauce, and brown sugar.
7
Stir the mixture well to combine all ingredients and dissolve the sugar.
8
Cover the wok and cook for 8-10 minutes, allowing the vegetables to soften slightly while retaining crunch.
9
Lift the cover occasionally to stir the mixture and prevent sticking.
10
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.

Keywords: fried salad, wok, stir fry, lettuce, cucumber, tomatoes, green pepper, garlic, soy sauce, vinegar, asian salad, warm salad, vegetable stir fry, quick dinner, vegan salad, crunchy salad, garlic pepper, healthy side, wok cooking

Read it online: https://www.chefs-mate.com/recipe/fried-salad-6/