Composition / ingredients
Cooking method
1. Pour water into a saucepan, about 200 ml, pour rice, a little salt, send to the fire, bring to a boil, then cover with a lid and cook on low heat for 20 minutes, then cool.
2. Boil the green pea pods in slightly salted boiling water for 1 minute, do the same with corn, only cook a little longer - 3 minutes. We cool the pods and corn in ice water to quickly stop the cooking process.
3. Bulgarian pepper is cleaned from seeds and partitions, washed thoroughly, cut into strips. Cut the green pea pods in half, and the corn into three parts.
4. My green onions, chop with a knife. Drain the brine from the bamboo shoots, cut them into thin strips.
5. Peel the ginger root, grate it on a fine grater. Pour rice vinegar, soy sauce and sunflower oil into the ginger mush, mix everything well, salt.
6. We combine all the ingredients in one bowl, pour the prepared dressing, mix gently.
Pour the salad in portions, sprinkle with cashew nuts before serving.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Field corn, raw, dried - 348 kcal/100g
- Sweet yellow raw field corn - 96 kcal/100g
- Field corn stewed, boiled, dehydrated (sliced - 83 kcal/100g
- Field corn boiled on the cob - 91 kcal/100g
- Germ-free raw fortified corn grits - 362 kcal/100g
- Corn grits without germ, raw, not fortified - 362 kcal/100g
- Corn - 119 kcal/100g
- Sweet pepper - 27 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Soy sauce - 51 kcal/100g
- Fresh green peas - 280 kcal/100g
- Canned green peas - 55 kcal/100g
- Bamboo shoots - 27 kcal/100g
- Green onion - 19 kcal/100g
- Cashews - 561 kcal/100g
- Salt - 0 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Rice vinegar - 20 kcal/100g
- Basmati rice - 347 kcal/100g
