Salad Oriental





daikon radish 1 piece
pulp of pork 200 grams
carrots 2 pieces
boiled shrimp 250 grams
canned squid 180 grams
lettuce leaves 12 pieces
sweet pepper 1 piece
onion 1 head
garlic 1 clove
chilli 1 piece
vegetable oil 4 Art. spoons
soy sauce 1 st. a spoon
white wine vinegar 1 st. a spoon
ground black pepper to taste
salt to taste


Cooking method:

Cabbage cut into thin strips, season with salt, add the chopped garlic, hot pepper, sliced rings and soak for 4 hours.

Pork chop into cubes, fry in part of oil, add the onion rings, carrots and radishes, sliced thin, long strips and fry for 5 minutes (vegetables should remain crunchy). Then add salt, pepper, season with soy sauce, wine vinegar and refrigerate.

Squid and peppers cut into strips and connect with shrimps, green salad, pork and vegetables, add the remaining oil and stir.

When submitting Arrange salad greens.

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