Today my husband and I went outside to steal some green mangos that grow near the road. The people who own that house went to the Netherlands and don't use their mango tree. Half of the mango tree is inside the fence and the other half is outside the fence, so it’s easy to pick them from the road. The owner has been gone for many years.
I know this from my landlord. We feeling uneasy to pick them from the people who do not stay home, but we do it because the store does not sell mangos. If we do not pick them, they go to waste. My family loves green mangos more than ripe mangos, so I made green mango salad with lemongrass for lunch today.
This recipe is for Plant-Based Cooking Challenge 👩🍳 Week #24.
👩🍳 Lemongrass & Green Mango Salad 🔪
វិធីធ្វើញាំស្វាយខ្ចីគល់ស្លឹងគ្រៃបួស
Ingredients
- 1 green mango
- 2 lemongrass stalks
- 1 bell pepper
- 150g tofu
- 1/2 cup soy chunks
- roasted cashews as you like
- fresh chilies as you like
- lemon juice to taste
- some mints
- 1/2 tsp salt or taste
- 1 1/2 tbsp brown sugar or taste
- 2 tbsp soy sauce
- 1 tbsp nutritional yeast (optional)
Soak soy chunks until soft and squeeze away the excess water.
Cut tofu and deep-fry them. Saute the soy chunks with a little bit of salt for a few minutes and set aside.
Slice lemongrass, cut green mango, chilies, and peppers like you see.
Get a bowl and add soy sauce, salt, sugar and lemon juice. Stir it until dissolved. Next put lemongrass and chili, then mix it well. Add roasted soy chunks and fried tofu, then mix well.
Then add green mango, pepper, and nutritional yeast, then mix together and taste. Finally add mint and cashews, mix up again, and it’s ready.
I love to eat this salad with rice or couscous and my family loves it too.
Have a great day everybody, and I hope you are all well everywhere you are. Stay safe 😊❤️.
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