Chinese rainbow salad, Cantonese style

Ingredients for 4 servings:

• 1 carrot(s)
• 16 green runner beans
• 2 spring onions, white parts only
• 2 Pepper, long, red
• ½ m.-sized zucchini
• ½ m.-sized cucumber(s)
• 2 m.-large tomato(s), fully ripe
• 6 m.-sized shiitake mushroom(s), dried
• 4 g beef broth, instant
• 250 g water for soaking
• 2 garlic cloves
• 2 small chili peppers, green
• 2 tbsp orange juice
• 2 tsp hoisin sauce
• 1 tsp instant chicken broth
• ½ tsp glutamate
• 1 pinch(s) white sugar
• 3 tbsp rice wine vinegar, white, mild, Chinese
• 1 tbsp black rice wine vinegar, Chinese
• 1 tsp sesame oil
• 2 tbsp oil, neutral
• e.g. sesame
• 1 egg(s)
• 1 pinch of salt
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

Unique in its preparation, dressing, and flavor! Recipe from Denpasar, Bali, Indonesia. Original title: Selada Bianglala

Bring a quarter liter of water to a boil, dissolve the beef broth in it, and pour it over the shiitake mushrooms. Let it steep for about 45 minutes. Squeeze out the beef broth and use it for another purpose. Cut the mushroom caps into wide strips. Discard the stems. Trim both ends of the carrot, peel, halve lengthwise, and cut into approximately 5 mm thick slices. Wash the green beans, remove the strings, and cut diagonally into approximately 4 cm long pieces. Wash the spring onions, remove any wilted leaves, and cut 2 cm long pieces diagonally from the white to white-green part. Remove the stems from the red bell pepper, wash them, cut them open lengthwise, open them up, and remove the seeds. Close them, then cut the empty pod crosswise into approximately 1 cm wide pieces. Wash the zucchini, trim both ends, halve them lengthwise, and cut crosswise into approximately 8 mm wide pieces. Wash the cucumber, trim both ends, peel in a zebra pattern (leaving the green stripes), and cut crosswise into 5 mm thick slices. Wash the tomatoes, remove the stems, skin, quarter, deseed, and halve lengthwise. Heat two tablespoons of salad oil in a pan, then add the carrot slices and roast. After one minute each, add the green beans, spring onions, peppers, and finally the zucchini. Roast for two minutes, stirring, then remove from the heat and allow to cool. Add the cucumber and tomato pieces and mix in. Trim both ends of the garlic cloves, peel, and press through a garlic press. Wash the small green chilies, slice lengthwise, and remove the seeds. Cut crosswise into thin strips. Discard the stems and seeds. For the dressing, place the garlic and chilies in a serving bowl. Add all the remaining dressing ingredients and mix well, then add the solid salad toppings and mix in. Cover and let rest in the refrigerator for one hour, stirring occasionally. Whisk the egg with the salt and fry briefly in a pan on both sides to make an omelet. Remove from the pan, let cool slightly, and then use a sharp knife to cut into strips approximately 6 mm wide. Decorate the salad with sesame seeds and egg strips. Garnish with flowers and leaves and serve cold. Note: For a better view of the salad, the net with the egg strips is not yet shown.