Aug 26, 2010

Sesame-Mustard Stir Fry Vegetables

This looks as good as it tastes!

You need:
2 tsp Sesame Oil (til oil)
1 Onion chopped in fine-long pieces
1 Green or Red Chilli
1/4 inch ginger juliennes (sliced long and thin)
1 Carrot Shredded or grated in a large holed grater
1/2 of a small Cabbage shredded or chopped fine and long
1/4 of a small Raw Papaya juliennes
1/2 Green/Red/Yellow Pepper (Capsicum) (optional)
A handful of Mushrooms chopped (optional)
100gms Tofu diced (optional)
2 tsp Soy Sauce
2 tsp Raw or Roasted Sesame Seeds (Til)
1 tsp freshly ground Mustard seeds (Rai)

Cooked Noodles or Rice (optional)

In a saucepan/wok heat 1 tsp sesame oil and add the tofu. Stir it around till the tofu is light brown, remove and keep it aside. If you are not going to use tofu, omit this step completely.

In the same saucepan/wok add 1 tsp sesame oil and add the onions, green or red chilli and ginger. Stir it around once in a while. When the onions turn translucent, add the other vegetables whatever your using. I always add the cabbage towards the end since it cooks real fast. Add the soy sauce, salt, sesame and ground mustard seeds. After about 4 minutes when everything starts sizzling, add the tofu and give it a quick stir. Take the pan off the stove and cover it and let it sit for about 3 minutes.

Serve it hot over noodles or rice or have it as is.

1 comment:

  1. Wow! I tried this today, and it was incredibly tasty! I've never stir-fried before either, and it came out incredibly well. I will cook this again soon.


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