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Ingredients :
200g
green beans, cut into 3 cm lengths
1/2 small
cabbage, finely shredded
2 medium
sliced carrot
3 tablespoons
white sesame seeds
1/2 cup
cooking oil
2 medium sliced onions
4 cloves garlic, sliced finely
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1 cup bamboo shoots sliced
1 cup bean sprouts with ends removed
1 sliced cucumber
2 tablespoons lemon juice
Salt to taste
Method :
Cover a
heatproof bowls with boiling water and add in the cabbage, beans and
carrot. Leave for about 1 minute, then drain. Immediately dip into iced
cold water and drain again. Using a wok, toast the sesame seeds over a
moderate heat, stirring until they turn golden brown, then set aside.
Using the same wok, heat the oil and add the onion, cooking over a low
heat until softer and slightly golden. Add the garlic and continue
cooking for another 2 minutes. Add the turmeric and paprika and cook a
further 2 minutes. Drain on paper towels and reserve the oil.
Put the
earlier balnched vegetables and the bamboo shoots, cucumber, bean
sprouts in a serving dish. Drizzle over them 2 tablespoons of the
reserved cooking oil. Add the garlic, onion, salt and lemon juice and
toss with the vegetables. Scatter the toasted sesame seeds all over the
top and serve hot.
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