Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 125 g (4 oz) young, fresh ginger
- 4-6 tablespoons lemon juice
- 2 tablespoons peanut oil
- 1 tablespoon sesame oil
- 12 cloves garlic, sliced
- 2-3 tablespoons sesame seeds
- salt to taste
- =
Directions
For this recipe, the ginger must be young (nearly transparent skin). If all you have available is mature ginger, then use the knobs that grow off the main root. Peel the ginger and cut it into thin slices, then slice them into thin strips (approximately the size of matchsticks). Marinate the sliced ginger in lemon juice for 60 minutes. While the ginger marinates, heat the peanut and sesame oil and then slowly fry the sliced garlic. When the garlic turns slightly golden, remove it from the pan and transfer it on absorbent paper to drain off the excess oil. The garlic will become crisp. Next, in a dry pan, stir the sesame seeds over moderate heat. Stir constantly until the sesame seeds turn golden brown. Put the seeds on to a plate and let it cool. Drain the ginger strips that you marinated. Put the ginger strips in a bowl, add salt and sprinkle with garlic and sesame seeds. Toss lightly and serve.