John Myers
Vegetable Champuru with Apple and Papaya Salad
The perfect vegetable champuru with apple and papaya salad recipe with a picture and simple step-by-step instructions.
- 2 piece Zucchini
- 1 piece Apples green
- 0,5 piece Papaya
- 4 piece Eggs
- 100 g Tofu firm
- 50 ml Soy milk liquid
- 1 piece Lime
- 1 tsp Rapeseed oil
- 1 tbsp Honey
- 20 g Fresh coriander
- 2 g Grated ginger
- 1 pinch Sea-Salt
- 1 pinch Black pepper
- 1 piece Chilli pepper
- Peel the papaya, cut in half, core and cut into fine strips. Wash the green apple and cut it into fine strips. Roughly chop the coriander and add it.
- For the marinade, season soy sauce with honey, lime juice, ginger and – if you like it spicy – with a little fresh chili. Mix the apple and papaya salad with the marinade and season with salt as desired.
- Now roughly dice the tofu and zucchini for the champuru, season with salt and pepper and sweat in rapeseed oil until everything is lightly browned.
- If you use Goya instead of zucchini: wash well, remove the ends and cut in half lengthways. Remove the white heart with the kernels. Then cut the existing pulp into very thin strips and season with salt. Rinse the pulp well after about 10 minutes. Roughly dice, season with salt and pepper and lightly brown in hot rapeseed oil.
- Beat the eggs and whisk with a fork. Then add to the other ingredients of the champuru in the pan and fry.
- Place the champuru in the middle of the plate and serve the apple and papaya salad with the marinade on top. Garnish with a little coriander.
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