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
- Place the beans, cabbage and carrot in separate heatproof bowls, cover with boiling water and leave for 1 minute then drain.
- Plunge into iced water, then drain again.
- Heat a wok, add the sesame seeds and cook, stirring, over a moderate heat until they turn golden brown. Set aside.
- Heat the oil in the wok; add the onion, and cook over a low heat until soft and golden.
- 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.
- 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.
- Add the onion and garlic and toss through the vegetables along with the salt and lemon juice.
- 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