Thursday, December 20, 2012

Sesame Vegetables

Once upon a time I received a free pack of random recipe cards in the mail. They were probably set as a sample, to entice me to buy into a whole series of them...but NAH!
This recipe came in the pack, and I have sat on it for years, I think I forgot it existed.

But, that is all behind us now. I have made this recipe, and it received thumbs up all around.
I used green cabbage (as I had it on hand from making Caboosta) and added the Sesame Oil for an extra kick of flavor.

I decided on the sesame oil later while making, that item is missing from the picture. I am sure you can forgive my little improvision, especially since I really think this dish needed it.

The vegetables can be cut for this in advance. I would suggest keeping them refrigerated in cold water. Drain well before using.

2 red bell peppers
2 green bell peppers
2 medium zucchini
4 carrots
1 tablespoon olive oil
½ small head cabbage (red or green)
¼ teaspoon salt
¼ teaspoon pepper
4 teaspoons rice vinegar
¼ cup water
1 tablespoon sesame seeds
Dash sesame oil

1. Cut vegetables julienne-style
2. Heat large skillet over medium high heat, add oil
3. Add bell peppers, zucchini, and carrots. Stir fry for 5 minutes
4. Add cabbage, salt and pepper to skillet. Stir fry for 1 minute
5. Mix vinegar and water in a measuring cup. Add to skillet. Stir fry for 3 minutes.
6. Add sesame seed and sesame oil. Stir fry for 1 minute.

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Ingredients, minus the last minute sesame oil


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