Asian Vegetables Fried in Rice Leaf with Sesame Seed Marinade

Have fun preparing this mushroom dish!

For the sesame marinade, roast sesame seeds in a frying pan. Rinse cilantro, shake dry and cut leaves into tender strips.

Peel and finely dice shallot. Peel ginger and grate finely. Mix well rice wine, soy sauce, sesame oil, acacia honey, olive oil, juice of one lemon, shallots, toasted sesame seeds and cilantro. Season with salt, chili oil and a tiny bit of grated ginger .

Cut the tomatoes at the stem end, blanch them briefly in hot water, take them out, peel them, quarter them, remove the seeds and cut the flesh into triangles with an edge length of 2 cm. Clean the mushrooms.

Rinse sugar snap peas and Chinese cabbage and cut into strips. Remove peel from garlic and ginger and grate finely. Rinse cilantro and shake dry.

Cut the toast into small cubes and toast in a frying pan with 2 tbsp. olive oil until golden brown. Remove from the frying pan and drain on kitchen paper.

Fry the mushrooms in a wok or frying pan with 1 tbsp olive oil.

Season with a tiny bit of garlic, ginger and sesame oil. Add pea pods and sauté briefly with mushrooms. Add soy sauce, 2 tbsp olive oil and curry and toss. As a last step, add tomatoes and Chinese cabbage and toss again. Season the dish with cream, rice wine, rice vinegar fraiche, chili oil and salt. Corian

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