Funchosa is often used in Asian cuisine as a main ingredient. It is easy to prepare, quickly absorbs color, taste and aroma. Try to cook a salad with it, and you will be surprised how harmonious and holistic the bouquet of flavors will turn out!
Ingredients
- Funchosa - 250 g
- Champignons - 150 g
- Bell pepper - 1 piece
- Carrots - 1 piece
- Vegetable oil (odorless) – 2 art.l.
- Rice vinegar - 1 tbsp.l.
- Soy sauce - 2 art.l.
- Worcestershire sauce - 1 tsp.
- Garlic - 2 clove
- Ground coriander - to taste
- Ground ginger - to taste
- Salt - to taste
- Water (boiling water) – 2 l
Step-by-step cooking recipe
Put the funchosa in a saucepan, pour boiling water and leave under the lid for 5 minutes.
Flip into a colander and rinse with cold water.
Chop the champignons and peeled bell pepper.
Grate the carrots on a special grater.
Heat the oil in a frying pan, pour in the mushrooms and fry until tender.
Mix the funchosa, champignons, carrots and bell peppers.
In a separate container, mix rice vinegar, Worcestershire and soy sauces, salt, spices and garlic passed through a press.
Pour the dressing into the salad and mix. Before serving, the dish should be infused in the refrigerator for 20-30 minutes.
