3
8
12
4
ar
6
10
6
8
3
1/2
1/2
3/4
3
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T
oz
oz
oz
oz
oz
oz
oz
cl
t
t
t
T
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Sesame Seed, white
Long Beans (1)
Cabbage, white
Carrot
Water
Bamboo Shoots
Cucumber (2)
Bean Sprouts
Onions
Garlic
Turmeric
Paprika
Salt
Lemon Juice
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Do-Ahead - (10 min)
- Dry roast SESAME SEED until golden - set aside for garnish,
See our recipe Toasted Sesame
Seeds
Prep - (50 min)
- Cut LONG BEANS diagonally into 1 inch lengths.
- Shred CABBAGE very thin and separate into threads.
- Slice CARROTS thin on a shallow angle for ovals.
- Bring plenty of Water to a high boil. For each of the above
3 Vegetables, put them in a bowl, pour boiling water over and
allow to steep for 1 minute. Strain (returning the hot water to the
pot for the next one) and chill thoroughly with cold running water
and/or ice water. Drain thoroughly when chilled.
- Slice BAMBOO SHOOTS thin and in such a way they are consistent
in shape with the other vegetables and toss together.
- Slice CUCUMBERS diagonally and toss together.
- Snap the root threads from BEAN SPROUTS. Yes, it's tedious but
they do this in Asia - it's what they have kids for. Toss together.
- Slice ONIONS thin.
- Slice GARLIC very thin.
- Squeeze LEMON JUICE.
Run - (20 min)
- Heat Oil in a wok or spacious sauté pan. Gently fry
Onions until just light golden. Stir in Garlic and fry
stirring for another 2 minutes, then stir in Turmeric and
Paprika. Fry stirring another 2 minutes, Remove from oil (keeping
the oil) and drain well on paper towels. Cool thoroughly and cool
the oil.
- Drizzle 2 T Reserved Oil over the Vegetables and toss
together with Onions, Salt and Lemon Juice.
- Serve garnished with the Sesame Seeds.
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