Hunan vegetable salad

Experience a burst of flavors with this zesty Hunan vegetable salad. Fresh, crunchy vegetables tossed in a tangy dressing will surely tantalize your taste buds.

Ingredients:

• Canola oil, to cook
• 1 tablespoon crushed hot pepper
• 2 carrots, peeled, cut 1-inch squares
• 1 broccoli, break apart florets and cut peeled stem into 1-inch squares
• 2 red bell pepper, cut into 1-inch squares
• 2 large yellow onions, cut into 1-inch squares
• 1 cucumbers, peeled, de-seeded, cut into 1-inch pieces
• 1 cabbage, cut into 1-inch squares
• 1/3 cup rice wine vinegar
• 1/4 cup thin soy sauce
• 1/2 tablespoon sesame seed oil
• Salt and white pepper to taste

Instructions:

1. Heat a wok over high heat, pour in oil and stir in crushed pepper quickly for 5 seconds. Toss in the vegetables and stir-fry until they are lightly coated with oil and the raw flavor is removed, approximately 3 minutes. Pour in vinegar, soy sauce, shaoxing wine, and sugar. Drizzle sesame oil at the end and turn off the heat. Taste and adjust seasoning as needed. This salad is versatile and can be enjoyed hot, warm, or cold. It keeps well in the refrigerator for several days and actually tastes better as it sits.

Summary:

• Calories: 579 kcal
• Fat: 26 g
• Protein: 16 g
• Carbs: 78 g
• Potassium: 2446 mg
• Magnesium: 172 mg