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Although called a salad, the vegetables in this dish
are blanched or quickly cooked first. The choice of
vegetables can be varied according to taste and
availability.
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Ingredients:
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4
175 g/6 oz
100 g/4 oz
100 g/4 oz
100 g/4 oz
100 g/4 oz
50 g/2 oz
2 tbsp
1
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carrots, scraped
salt
French beans, topped and tailed
okra
fresh bean sprouts
cauliflower florets
bamboo shoot (optional)
sesame seeds
vegetables oil
medium onion, peeled and sliced
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Method:
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Cook the carrots
in boiling salted water for about 7 minutes,
then remove from the pan and leaves to cool.
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Cook the
remaining vegetables separately in boiling
salted water, allowing about 3 minutes for each
vegetable - they should remain crunchy. Leave to
cool.
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Put the sesame
seeds in a small, heavy frying pan (skillet) and
fry over dry heat until 'toasted' golden brown,
shaking the pan constantly. Remove from the pan
and set aside.
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Add the oil to
the pan, heat gently , then add the onion. Fry
over brisk heat until golden and crisp, then
remove from the pan with a slotted spoon and
drain on kitchen paper towels. reserve 1
tablespoon of the oil.
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Slice the carrots
into thin matchstick strips. Slice the beans and
okra diagonally into 1 cm/1/2 inch pieces.
Arrange the vegetables in separate piles on a
long serving dish.
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Stir a pinch of
salt into the reserved oil, drizzle over the
vegetables, then sprinkle with the sesame seeds
and fried onion. Serve cold or chilled.
SERVES 6 to 8
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