Ingredients:

(Use any combination of the following vegetables in any amount):
  • beans
  • cabbage
  • cauliflower
  • okra
  • carrots
  • bamboo shoots
  • spring onions
  • bean sprouts
  • cucumber or zucchini.
  • (and others.)
  • 3 cups sliced vegetables of the above
  • salt
  • ½ cup vegetable oil
  • l tablespoon sesame oil
  • ½ teaspoon ground turmeric
  • 2 large onions, finely sliced
  • 4 cloves garlic, finely sliced
  • 3 tablespoons sesame seeds
  • 2 tablespoons white vinegar

Method:

  1. Cut vegetables into bite size strips and boil for  1 or 2 minutes in lightly salted water, just until tender but still crisp.
  2. Drain and run cold water over the vegetables in a colander to prevent overcooking. Drain again.
  3. Heat the two oils in a small deep frying pan, add turmeric, onions and garlic and fry over medium heat, stirring all the time, until onions and garlic start to brown.
  4. Remove pan from heat and continue stirring until they are brown and crisp.
  5. When cool, pour a little of this oil over the vegetables, add onions and garlic and toss lightly but thoroughly, adding extra salt and vinegar to taste.
  6. In a dry pan roast the sesame seeds over medium heat until golden brown.
  7. Turn on to a plate to cool, then sprinkle over the vegetables. Traditionally served as an accompaniment to rice and curry.