Original Recipe serves 4, suitable for sharing among 10 during the Lunar New Year festivities.
Ingredients:
1 Zucchini, sliced into 1 cm thick pieces
1/2 Red Bell Pepper, diced
1/2 Yellow Bell Pepper, diced
1/4 head Broccoli, cut into small florets
1/4 head Cauliflower, cut into small florets
Lettuce, as needed, torn into small pieces
12 Cherry Tomatoes, halved
8 Shiitake Mushrooms, sliced into thirds
12 Button Mushrooms, halved
12 Asparagus Spears, peeled
Nuts, as needed, for garnish
Dressing:
130g Peanuts, roasted at 100°C for 60 minutes
40g White Sesame Seeds, pre-roasted until golden brown
90ml Vinegar
1 tablespoon Salt
50g Sugar
1 cup Water, use if needed
Instructions:
Except for water, combine all dressing ingredients in a blender and blend until smooth. If a thinner consistency is desired, gradually add water until desired consistency is reached. Pour into a bowl.
In a skillet, heat oil and pan-fry the zucchini until both sides are golden brown. Remove and place in a large deep dish.
In the same skillet, add more oil and pan-fry the shiitake mushrooms and button mushrooms. Season with a pinch of salt and pepper. Once fragrant, transfer to the dish with the zucchini.
In the same skillet, add the red bell pepper, cover with a lid, and sauté over low heat until tender. Add to the dish with the other ingredients.
In a separate pot of boiling water with a pinch of salt, blanch the cauliflower for 1 minute, then add the broccoli and asparagus. Blanch together for another minute, then remove and immediately transfer to a bowl of ice water to cool. Once cooled, drain and add to the dish.
Add lettuce and cherry tomatoes to the dish, sprinkle with nuts, and toss with the dressing until well coated. Serve warm.
