Thanatsone

Thanatsone

Mixed vegetable salad

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
300g mixed vegetables, sliced
375ml vegetable oil
1 tablespoon sesame oil
1/2 teaspoon ground turmeric
2 large onions, thinly sliced
4 garlic cloves, thinly sliced
1 tablespoon sesame seeds, lightly toasted
2 tablespoons white vinegar

Method

  1. Blanch the vegetables in a saucepan of salted boiling water for 1–2 minutes, or until just tender but still crisp. Refresh immediately in cold water to prevent overcooking, then drain well.
  2. Heat the vegetable and sesame oils in a wok or large heavy based frying pan over medium heat. Add the turmeric, onion and garlic and stir-fry until the onion and garlic start to brown. Remove the pan from the heat and continue stirring until they are brown and crisp. When cool, pour a little of the oil over the vegetables, add the onion and garlic and toss lightly to combine, adding salt and vinegar, to taste. Sprinkle over the toasted sesame seeds and serve with rice and curry.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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