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Name: Fermented Tea Leaf Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 2
Cuisine: not set
Ingredients: 1/2 uploose green tea leaves; 2 lemons; 6-8 cloves garlic divided; 1 jalapeno; 1 T fresh ginger; 3 green onions; 1 tsp galangal; 1 T sesame oil; 3 T peanut oil divided; Pea shoots; 6 cups chopped romaine lettuce or cabbage; Grape tomatoes; Moong dal; Roasted peanuts; Sesame seeds; Vegan fish sauce optional (3T vegetarian oyster sauce+ 2T pineapple juice); Salt

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INGREDIENTS

1/2 uploose green tea leaves
2 lemons
6-8 cloves garlic ; divided
1 jalapeno
1 T fresh ginger
3 green onions
1 tsp galangal
1 T sesame oil
3 T peanut oil ; divided
Pea shoots
6 cups chopped romaine lettuce or cabbage
Grape tomatoes
Moong dal
Roasted peanuts
Sesame seeds
Vegan fish sauce ; optional (3T vegetarian oyster sauce+ 2T pineapple juice)
Salt

servings

INSTRUCTIONS

See original recipe: http://veggietorials.com/ferm...

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NOTES

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Fermented Tea Leaf Salad Recipe

1/2 uploose green tea leaves
2 lemons
6-8 cloves garlic divided
1 jalapeno
1 T fresh ginger
3 green onions
1 tsp galangal
1 T sesame oil
3 T peanut oil divided
 Pea shoots
6 cups chopped romaine lettuce or cabbage
 Grape tomatoes
 Moong dal
 Roasted peanuts
 Sesame seeds
 Vegan fish sauce optional (3T vegetarian oyster sauce+ 2T pineapple juice)
 Salt

For the Tea LeavesSort thru leaves and pick out any twigs or other unsavory bits.Steep tea in hot water (not boiling) for 10 minutes.Drain and rinse.Soak tea leaves in cold water for 1 hour, then drain and rinse again.Squeeze out any excess liquid.In a small food processor, add tea leaves, juice of 1 lemon, 3 cloves garlic, 1 tablespoon chopped jalapeno, 1 tablespoon fresh ginger (use an additional 1 tablespoon if you don’t have galangal), 1 teaspoon galangal, and generous pinch of salt. Add 1T sesame oil and 1T peanut oil. Pulse until you have the consistency of pesto.Store in an airtight glass container at room temperature, out of direct sunlight, for two days. Yes, you have to plan ahead to enjoy this salad. But it’s worth it, soooooo worth it. Once fermented, store leftover tea leaves in the refrigerator.For the SaladChop lettuce or cabbage and place in an even layer on the bottom of a large plate. Add a large scoop of the fermented tea leaves to the center of the plate.Fry the garlic- In a small pan, heat 2T peanut oil and chopped garlic on medium heat. DO NOT preheat the oil. The garlic burns easily, so be careful with your technique. Remove the garlic from the pan just as it starts to turn golden brown and drain on a paper towel. If the garlic tastes bitter, it's burned.Place small piles of all the remaining ingredients on top of the lettuce.I like a lot of crunchy, savory bits like roasted peanuts, sesame seeds, and moong dal (or you can fry yellow split peas).Add chopped tomatoes, lemon wedges and a handful of pea shoots or micro greens. The finishing touch is fried garlic, it really tastes amazing on this dish.Squeeze lemon over the salad and toss tableside for guests.

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Nutrition

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Serving Size: 1 serving (676g)
Recipe Makes: 2 servings

Calories: 564
Calories from Fat: 344 (61%)

Amt Per Serving		% DV

	Total Fat 38.2g	51 %
	Saturated Fat 6g	30 %
	Monounsaturated Fat 17.4g
	Polyunsanturated Fat 12.6g
Cholesterol 0mg		0 %
Sodium 262.6mg		9 %
Potassium 1453.8mg		38 %
Total Carbohydrate 53.4g		16 %
	Dietary Fiber 22.6g	90 %
	Sugars, other 30.8g
Protein 17.9g		26 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 564

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