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🍽️ Sprout Salad

193 kcal · 30 min · 4 servings

Ingredients

• 150 g oyster mushrooms
• 6 tbsp sesame oil
• 4 tbsp soy sauce
• 250 g mung bean sprouts
• 1 red bell pepper
• 0.5 bunch spring onions
• 3 tbsp white wine vinegar
• 0.5 tsp honey
• 0.5 tsp sambal oelek
• 1 tsp freshly grated ginger

Instructions

1. 1. Clean the oyster mushrooms and roughly tear them apart or slice them into strips, then briefly fry in hot oil. Season with 2 tbsp soy sauce, salt, and pepper, then set aside.
2. 2. Thoroughly rinse the mung bean sprouts and let them drain. Wash the bell pepper, quarter it, remove the seeds and white inner membranes, then slice it into thin strips. Wash and trim the spring onions and slice them into thin rings.
3. 3. Mix the vinegar, remaining soy sauce, honey, sambal oelek, and ginger well, then stir in the remaining oil.
4. 4. To serve, combine the sprouts, vegetables, and mushrooms, and toss with the dressing.

Nutrition per serving

• kcal: 193
• Protein: 5 g · Fett/Fat: 16 g · Carbs: 7 g