Wok Salad

Cut the chicken breast fillet into cubes of about one centimeter. Rinse the bell bell pepper and cut into thin strips. Peel the onions, halve them and cut them into thin slices.

Peel garlic and have ready in a garlic press. Soak the shitake mushrooms in lukewarm water for about 30 minutes, drain, cut the stems into small pieces and then cut into strips. Rinse the bean sprouts and shake dry. Drain the pineapple in a colander, rinse the mint and cilantro greens and spin dry.

Grind half of the cashews (coarsely chop i. S.) Tear the iceberg lettuce, rinse and spin dry. Cut the chili peppers in half, remove the seeds and cut into small strips.

Heat the oil in a wok and fry the chicken, the vegetables cut into strips, the shitake mushrooms and the onions. Finally, squeeze the garlic and add it.

In a salad bowl, mix the leaf lettuce, shredded sprouts, pineapple chunks, kitchen herbs and cashews. Stir in the stir-fry contents and shrimp. Stir the dressing ingredients well, pour over the leaf lettuce and then baste everything together with a small dash of lime juice. Garnish with mint leaves, basil and cilantro.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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