Ingredients
3 tablespoons corn oil
1 tablespoon sesame oil
3 garlic cloves, finely minced
1 large onion, Julian
2 red chili pepper (optional)
3 cups mushrooms+1 tablespoon lemon juice
1/2 cup corn
1/2 cup carrots, sliced and boiled
Salt and pepper
2 tablespoons lemon juice, for serving
Green leaves for garnish (Rocca, spring onions, spinach, and radish)
1 tablespoon sesame oil
3 garlic cloves, finely minced
1 large onion, Julian
2 red chili pepper (optional)
3 cups mushrooms+1 tablespoon lemon juice
1/2 cup corn
1/2 cup carrots, sliced and boiled
Salt and pepper
2 tablespoons lemon juice, for serving
Green leaves for garnish (Rocca, spring onions, spinach, and radish)
Method
- Heat oil (corn and sesame) in a pan over a medium heat.
- Add onion and garlic and stir till translucent.
- Add chili peppers, mushrooms, corn, carrots and season with salt and pepper.
- Reduce heat and simmer for about 10 minutes or until tender.
- Arrange green leaves on a serving plate; distribute salad on top.
- Serve warm with drizzle of lemon juice.
- Add onion and garlic and stir till translucent.
- Add chili peppers, mushrooms, corn, carrots and season with salt and pepper.
- Reduce heat and simmer for about 10 minutes or until tender.
- Arrange green leaves on a serving plate; distribute salad on top.
- Serve warm with drizzle of lemon juice.
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