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recipes:salads:burmese_mixed_vegetable_salad

Table of Contents

Ingredients

  • 1/2 lb Green beans, cut diagonally into 3 cm lengths
  • 1/2 small Cabbage, finely shredded
  • 2 medium Sliced carrots
  • 3 tablespoons White sesame seeds
  • 1/2 cup Cooking oil
  • 2 medium Sliced onions
  • 3 cloves Garlic finely sliced
  • 1/2 teaspoon Ground turmeric
  • 1/2 teaspoon Paprika
  • 1 cup Bamboo shoots sliced
  • 1 cup Bean sprouts with ends removed
  • 1 Sliced cucumber
  • 1/2 teaspoon Salt
  • 2 tablespoons Lemon Juice

Techniques

  1. Place the beans, cabbage and carrot in separate heatproof bowls, cover with boiling water and leave for 1 minute then drain.
  2. Plunge into iced water, then drain again.
  3. Heat a wok, add the sesame seeds and cook, stirring, over a moderate heat until they turn golden brown. Set aside.
  4. Heat the oil in the wok; add the onion, and cook over a low heat until soft and golden.
  5. Add the garlic and cook for 2 more minutes. Add the turmeric and paprika and cook for a further 2 minutes. Drain on paper towels. Reserve the oil.
  6. Place the blanched vegetables and the bamboo shoots, bean sprouts and cucumber in a serving dish and drizzle over 2 tablespoons of the reserved cooking oil.
  7. Add the onion and garlic and toss through the vegetables along with the salt and lemon juice.
  8. Scatter the sesame seeds over the salad and serve as an accompaniment to a curry.

Source: http://www.asianonlinerecipes.com/online_recipes/burma/mixed_vegetable_salad.php

Tags: vegetarian

recipes/salads/burmese_mixed_vegetable_salad.txt · Last modified: 2017/12/19 19:42 by admin

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