John Myers
Contents
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Ingredients
To garnish:
- 1 tsp Salt
- 100 g Carrots
- 10 Onions, red ones
- 6 g Ginger, fresh
- 1 Chilli, green, fresh or frozen
- 2 tbsp Peanut oil
- 1 tsp Mustard seeds, black
- 1 tsp Turmeric powder
- 1 tsp White sugar
- 1 tsp Salt
- 1 tsp Ajio-No-Moto, (high purity glutamate)
- 2 tbsp Rice wine vinegar, Chinese, milder, white
- Dill, fresher
- Flowers and leaves
- Pepperoni threads, red ones
Instructions
- Wash the cucumber, cap both ends, peel, cut in half and core like a zebra. Cut the halves lengthways into strips and cut them across into pieces approx. 4 cm long. Mix the cucumber pieces with the salt and let rest for 15 minutes. Squeeze off the water well from the pieces and set aside.
- Wash and peel the carrot, cut off both ends, slice lengthways into 3mm thick slices and cut them lengthways into strips to match the cucumber pieces.
- Cap the onions at both ends, peel them and use them whole.
- Wash fresh ginger, peel and cut into thin slices. Thaw frozen ginger slices. Wash, core and cut the chilli into silk threads.
- Prepare mustard seeds and turmeric powder.
- Heat a medium pan or wok, add the peanut oil and let it get hot. Add the ginger and mustard seeds and toast briefly until the mustard seeds begin to burst (heard clearly).
- Add the chilli threads and turmeric powder, mix and immediately add the carrot pieces and onions. Stir in the pan for 1 minute, then reduce the heat supply a little.
- Add the cucumber pieces, sugar and salt and stir-fry for 2 minutes.
- Remove from the stove, add the glutamate, the vinegar and mix in. Let cool in the wok, then transfer to a suitable container and cover in the refrigerator for 24 hours to mature. Mix at least twice during this time.
- Wash the peppers, cut lengthways on one side, core, fold open and cut across into thin threads. Mix before serving, garnish and serve cold.
