- garlic - 3 cloves, crushed
- oil - 2 Tbsp olive or sesame
- brown cremini mushrooms - 1 lb. (do not slice)
- snow peas - ½ lb., trimmed
- sun-dried tomatoes in oil - 150 g (approximately ½ cup)
- bean sprouts - ½ lb.
- mozzarella cheese - 10 oz. (300 g) fresh
- kosher salt - 1 tsp
- sugar - Pinch
- chives - 1 Tbsp fresh or 2 tbsp dried chopped
- walnuts - ½ cup toasted
1. Brown garlic in 2 tablespoons olive or sesame oil. Add mushrooms, snow peas and sundried tomatoes, and saute for 5 minutes. Add bean sprouts, salt and sugar and saute 2 minutes more. Sprinkle with chopped chives while sauteing. Add toasted walnuts when done. Remove from flame and leave uncovered.
2. Meanwhile, set up a dredging station consisting of 3 shallow bowls: one filled with flour, one with 2 eggs, whisked, and one with breadcrumbs.
3. Cut the slab of fresh mozzarella into cubes (generously bite-sized) and dredge in the flour, then the eggs and then the breadcrumbs.
4. Fry in heated oil (enough to cover about halfway up the cubes) for less than one minute on each side or until breadcrumbs brown and cheese just begins to melt.
5. Remove from oil with slotted spoon and place on paper towel to drain.
6. Toss into salad, mix gently and serve immediately while still warm.
NOTE: To keep the salad pareve, substitute a block of tofu for the fresh mozzarella cheese.
VARIATION: You can create a low-fat alternative by not frying the cheese and just adding the mozzarella or tofu cubes into the stir-fry at the end, together with the toasted walnuts. This makes a perfect dish for a low-carb diet.
TIP: Make sure your oil is really hot before you fry the croutons so that you can fry quickly. If not, the cheese will melt.