INGRIDIENTS
1 or 2 fresh chillies
1 tablespoon of brown sugar or honey
60 ml rice vinegar
3 teaspoons sesame oil
1 teaspoon light soy sauce
1 teaspoon grated fresh ginger
1 medium ripe honey pineapple, peeled and diced
2 sliced carrots
2 kiwis cut in half moons
1 Naturall yellow bell pepper
1 Naturall red pepper in squares
1 Naturall orange bell pepper
300 g of green beans
1 tablespoon of grated fresh coconut (optional)
PREPARATION
To make the vinaigrette, cut the chillies into thin slices or larger pieces, place them in a non-stainless steel bowl and add sugar and honey, rice vinegar, sesame oil, soy sauce, and ginger. Mix everything well and rectify it with salt and pepper. Let the vinaigrette stand at room temperature for at least one hour, or leave it in the refrigerator overnight. Remove it from time to time.
- Cut the pineapple into six or eight slices. Remove the heart and cut each slice into 1 cm pieces. Cut sliced carrots the same size as pineapple chunks. Peel the kiwi, cut it in half and then in sheets of 5 mm thick. Cut the peppers in medium squares.
- Bring two liters of water to a boil. Add enough salt and let the green beans cook for about 90 seconds. Rinse well with cold water and drain. Cut them into pieces of similar size to the other vegetable
- Bring two liters of water to a boil. Add enough salt and let the green beans cook for about 90 seconds. Rinse well with cold water and drain. Cut them into pieces of similar size to the other vegetable.
Chef’s note: Light soy sauce is lighter and softer than normal soy sauce and is preferable in some recipes, since it does not alter the color or taste of the dish. If it is difficult to achieve, use half a teaspoon of salt instead.