Chinese Cuisine, especially salads can be easily adapted for vegan and vegetarian priorities as shown in this simple and adaptable recipe!
Note on Zha cai
Zha cai (literally “pressed vegetable”) is a type of pickled mustard plant stem originating from Sichuan, China. Other transliterations might include cha tsai, tsa tsai (from Mandarin Chinese); or jar choy, jar choi, ja choi, ja choy, or cha tsoi (from Cantonese). In English, it is commonly known as Sichuan vegetable, Szechwan vegetable, or Chinese pickled vegetable (although all of these terms may also refer to any of a number of other Chinese pickles), including the several other types in the Sichuan province itself.
The pickle is made from the knobby, fist-sized, swollen green stem of Brassica juncea, subspecies tatsai. The stem is first salted, pressed, and dried before being rubbed with hot red chili paste and allowed to ferment in an earthenware jar.
INGREDIENTS: For 1 person
-Zha Cai: 1 small tin
-White leek: 1
-Vinegar Rice: 2 tablespoons
-Soy sauce: 1 tablespoon
-Sesame oil: 1 tablespoon
-Salad Oil (of your choice): 1 tablespoon
-Cut the carrot into thin and narrow strips.
-Do the same with zha cai.
-In a bowl drop the carrot and zha cai strips. Add rice vinegar, soy sauce, sesame oil and salad oil. Mix. Check taste and rectify if deemed necessary. Bear in mind that the zha cai contains salt.
-Cut the white leeks into very thin strips.
Mount the salad as shown in above picture.
-the beta carotene contained in the carrots will be better assimilated by the body thanks to the oil!
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