Hot and Sour Salad Recipe

Name: Hot and Sour Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 50 g dried black mushrooms; 2 garlic cloves; 1 red chile; 5 cm fresh ginger, chopped; 250 g runner beans, sliced; 150 g green beans, trimmed; 2 tablespoons pumpkin seeds; 1 tablespoon sesame seeds; 2 tablespoons toasted sesame oil; 1 tablespoon olive oil; 150 g baby corn; 1 small red pepper, deseeded and in strips; 150 g celeriac, shredded; 2 tablespoons soy sauce

Servings: persons

50 g dried black mushrooms
2 garlic cloves
1 red chile
5 cm fresh ginger, chopped
250 g runner beans, sliced
150 g green beans, trimmed
2 tablespoons pumpkin seeds
1 tablespoon sesame seeds
2 tablespoons toasted sesame oil
1 tablespoon olive oil
150 g baby corn
1 small red pepper, deseeded and in strips
150 g celeriac, shredded
2 tablespoons soy sauce

1
Place the mushrooms in a bowl with enough hot water to cover and soak for 20 minutes
2
Remove the mushrooms from the water and pat dry.
3
Process with the chilli, garlic and ginger to a rough paste.
4
Cook the beans in salted water for 5 mins and set aside.
5
Dry fry pumpkin and sesame seeds until they begin to pop.
6
Heat the sesame oil and fry the paste for 1 minute, set aside.
7
Heat the oile oil and fry the corn until it browns add peppers and cook for another minute.
8
Add all other ingredients and fry for another minute.
9
Serve hot or cold.

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 50 g dried black mushrooms, 2 garlic cloves, 1 red chile, 5 cm fresh ginger, chopped, and more.

Yes, Hot and Sour Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Hot and Sour Salad

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