| Ingredients
2
tblsp sesame seeds
1
tblsp sesame oil
1
onion, cut into wedges
1
eggplant, thinly sliced
1
tsp finely chopped fresh ginger
2
cloves garlic, chopped
1
small chilli, finely sliced (optional)
6-8
cups mixed vegetables*, cut into strips or small chunks
1
tblsp soy sauce
½
cup water
*Almost
any vegetables can be stir-fried. Try carrots, green beans, red capsicum
(bell peppers), broccoli and mushrooms.
|
Method
Toast the sesame seeds in a wok over low heat until golden.
Set aside.
Heat the sesame oil in the wok and gently cook the onion,
eggplant, ginger, garlic and chilli for 6-8 minutes, stirring occasionally.
Increase the heat and add the vegetables. Stir-fry for
3-5 minutes, tossing well. Stir in the soy sauce and ½
cup water. Sprinkle with sesame seeds and serve. |
