Recipe: Soja Sprout Salad with Chanterelles

As you can see there is nothing to do but prepare your mise en place and simply mix all these elements in a wok or large pan just before eating.
Preparation (mise en place 1 hour before):

1 Sauté your chanterelles for 2 minutes in olive oil then salt and pepper and remove to a small bowl.

2 Prepare your olive oil infusion: Heat your oil (10cl (0.4 cup)) then add 1 crushed garlic clove with germ removed, a pinch of thyme flowers 3 crushed coriander seeds and a pinch of salt. Bring to a boil, remove from heat and cover. You will strain this "infusion" through a fine sieve just before final preparation.

3 On one plate prepare your crushed olives and your candied tomato filaments and on another your clean soja sprouts. Cover with plastic wrap and refrigerate

4 Finishing: Here we go, your friends are having an aperitif it's time for you to step in.
Place your large pan or wok over high heat, pour in your strained oil infusion add your soja sprouts, the olives, the tomatoes, the chanterelles, pour in your vinegar salt and pepper
Mix everything well and remove from heat.

5 That's it this preparation will have lasted only 2 minutes maximum so that all the textures are preserved. Pour everything onto a plate. Sort the chanterelles and mold the rest in small circles on your plates pressing down well. Arrange your chanterelles on top and carefully remove your circles. Arrange a few drops of your tomato sauce (or ketchup) harmoniously with a small caper all around.
The whole will then be warm and will delight your guests I'm sure. You can also serve it cold when it's really hot.