This healthy salad is worth trying even in autumns and winters. With seasonal ingredients and selected salted egg yolk sauce, this dish provides all the daily nutrients to intake, including protein, fat, vitamin, and dietary fiber,  thanks to its generous serving. Refreshing, tasty, and healthy, this dish is also friendly for ovo-vegetarians!

Instructions:

1. Slice up red and yellow paprika peppers. Cut baby corns at a 45-degree angle in half. Cut cherry tomatoes in half. Dice romaine lettuce. Put aside the cut ingredients for later use.
2. Choose 4-5 types of mushrooms of your preference. After dry-cleaning, cut them into bite-size pieces. (don’t clean them with water, otherwise, they’ll have a watery texture).
3. Prepare a small dish of salted egg yolk sauce.
4. Add some oil to a heated pan. Put all the mushrooms in the pan. Place them evenly and don’t stir them.
5. For a better fragrance, stir the mushrooms when they turn brown from the bottom. 
6. As the mushrooms become less hydrated, add selected salted egg yolk sauce. Stir evenly and then turn off the heat.
7. Arrange the ingredients from Step 1 on a plate for presentation (you can place the ingredients based on your preference).
8. Put the stir-fried mushrooms on the vegetables.
9. Add the preferred amount of salted egg yolk sauce, and the dish is done.

Cooking video: