Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
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- 3 cups each of assorted vegetables, sliced
- 1/2 cup vegetable oil
- 1 tablespoon sesame oil
- 1/2 teaspoon ground turmeric
- 2 large onions, finely sliced
- 4 cloves garlic, finely sliced
- 3 tablespoons sesame seeds
- 2 tablespoons white vinegar
- salt to taste
- =
Directions
For the vegetables, use a combination of the following: beans, cabbage, cauliflower, carrots, spring onions, bean sprouts, cucumber or zucchini. Slice the vegetables into bite-size strips. Boil for 1-2 minutes or until tender but crisp in lightly salted water. Drain the vegetables. Place them in a colander and run cold water over the vegetables so as to prevent overcooking. Drain again. Put the vegetable oil and sesame oil in a deep frying pan and heat. Add turmeric, onions and garlic. Fry over medium heat. Stir constantly until onions and garlic turn to brown. Remove pan from heat and continue to stir until onions and garlic are brown and crisp. Let this cool for a few minutes before pouring it over the vegetables. Toss lightly but thoroughly. Add salt and vinegar as desired. Set aside. Roast sesame seeds over medium heat. Remove when sesame seeds turn golden brown. Sprinkle sesame seeds over the vegetables.