Asian Appetizer Plate

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Asian Appetizer Plate
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Health Score:
76 / 100
3 h.

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie651 cal.(31 %)
Protein30 g(31 %)
Fat48 g(41 %)
Carbohydrates25 g(17 %)
Sugar added7 g(28 %)
Roughage8 g(27 %)
Vitamin A0.3 mg(38 %)
Vitamin D1 μg(5 %)
Vitamin E3.7 mg(31 %)
Vitamin K108.9 μg(182 %)
Vitamin B₁1 mg(100 %)
Vitamin B₂0.7 mg(64 %)
Niacin14.6 mg(122 %)
Vitamin B₆1 mg(71 %)
Folate174 μg(58 %)
Pantothenic acid3.1 mg(52 %)
Biotin26.7 μg(59 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C126 mg(133 %)
Potassium1,301 mg(33 %)
Calcium192 mg(19 %)
Magnesium108 mg(36 %)
Iron6.3 mg(42 %)
Iodine18 μg(9 %)
Zinc4.6 mg(58 %)
Saturated fatty acids11.8 g
Uric acid277 mg
Cholesterol83 mg
Complete sugar19 g


For the Chinese cabbage salad
200 grams Napa cabbage
2 scallions
1 Tbsp Sesame seeds
1 tsp honey
2 Tbsps Fish sauce
1 Tbsp sesame oil
For the pork
200 grams Pork (sirloin or neck)
1 Tbsp cornstarch
Peanut oil (for frying)
soy sauce
1 scallion
For the cucumber salad
400 grams Cucumber
2 dried chili peppers
1 Tbsp Lime juice
1 tsp honey
1 Tbsp Rice vinegar
For the duck breast with honey
1 duck leg
1 Tbsp honey
1 Tbsp soy sauce
For the wood ear mushroom salad
200 grams Wood Ear Mushrooms
2 dried Pepperoncini
1/2 organic Oranges (zested)
1 tsp Szechuan pepper
2 Tbsps soy sauce
2 Tbsps sesame oil
For the green bean salad with ginger and garlic
300 grams green Beans
1 tsp ginger (finely chopped)
1 garlic clove (finely chopped)
1 Tbsp sesame oil
2 Tbsps Rice vinegar
For the sweet and sour peppers
1 red Bell pepper
2 Tbsps sweet and sour Chili sauce
1 tsp honey
1 Tbsp Lime juice
How healthy are the main ingredients?
CucumberNapa cabbagePorksoy saucesesame oilSesame seeds

Preparation steps


For the Chinese cabbage salad, rinse and trim the Chinese cabbage and cut into thin strips. Rinse and trim the scallions and cut into thin strips. Toss the Chinese cabbage with the scallions. Mix the sesame seeds with honey, fish sauce and sesame oil and pour over the salad.


For the pork, rinse the meat, pat dry and cut into thin strips. Rinse and trim the scallions and cut the green part into rings. Stir the cornstarch with 2 tablespoons of water and mix with the pork. Stir-fry in plenty of very hot oil until crispy and brown. Finally, season with some soy sauce and garnish with scallion.


For the cucumber salad, rinse the cucumber and cut in half lengthwise, then scoop out the core. Cut in half again lengthwise, then diagonally into diamonds. Mix with lime juice, honey and vinegar. Add pieces of sliced chile on top.


For the duck breast with honey, cook the duck breast in an uncoated pan with the skin-side down for about 8 minutes until golden brown. Turn over and brush the skin with honey mixed with soy sauce. Bake in a preheated oven at 180°C (approximately 325°F) for about 15-20 minutes. Allow to cool slightly, then cut into thin slices.


For the wood ear mushroom salad, rinse, trim and cut the mushrooms into bite-sized pieces. Cut the peperoni in half and cut the orange peel into large pieces. Fry the mushrooms until crisp in hot sesame oil. Add the pepperoni and orange peel. Season with Sichuan peppercorn and soy sauce. Keep warm.


For the green bean salad, mix the ginger and garlic. Rinse and trim the beans and blanch in boiling salted water for about 4-5 minutes, then drain. Mix with oil and vinegar and serve sprinkled with garlic and ginger.


For the sweet and sour peppers, rinse and halve the bell peppers and remove the seeds and ribs. Cut into quarters and place on a baking sheet lined with parchment paper with the cut side down. Roast under a preheated broiler for about 15 minutes, watching carefully until the skin turns dark brown to black. Cover with a damp kitchen towel and allow to cool, then remove the skin. Cut into squares. Mix the chile sauce with honey and lime juice and drizzle over the peppers.


Arrange all the dishes on plates and serve as an appetizer.

Wash, halve and seed peppers. and put quarters on a lined baking paper with the cut side down. Under the preheated grill for about 15 minutes. Grill until the skin turns dark brown to black. cover and remove with a damp kitchen towel. Allow to cool and then remove the skin. Cut and serve Aprika into squares. Chili sauce with honey and lime juice mix and drizzle over.