Quick and easy to prepare, these delicious pan pickled vegetables are perfect to serve alongside bbq meats, rice bowls and curries.
This couldn’t be easier. You’ll find yourself making this whenever you need a tasty vegetable side dish.
You will need:
# 4 cups of vegetables. I used savoy cabbage, yellow and green zucchini, red capsicum, green beans, broccoli.
Wash and cut the cabbage (including the ribs) into largish chunks.
Slice the other vegetables into longish slices; some on the diagonal for visual interest.
Cut broccoli into small florets. Slice the broccoli stems thinly and include them in the mix.
# 1 onion. Cut into slices
# 4 cloves of crushed garlic
# 1 tablespoon very, very finely julienned ginger, or 2 teaspoons ginger paste
# 2, finely chopped red chillies
# 3 tablespoons vegetable oil
# 2 tablespoons white sugar
# 1/4 cup miren (or sushi seasoning)
# 1 teaspoon sesame oil
# 1 teaspoon salt
# 1 tablespoon sesame seeds
Heat the oil in a wok.
Stir fry all your vegetables until half cooked.
Use a high heat and keep them moving about in the wok.
Reduce the heat a little and add your onion, ginger, garlic and chilli.
Stir fry until the onion is just translucent and everything is fragrant.
It’s time now to evaporate any excess water that’s accumulated.
Push the vegetables up the side of the wok so all the liquid drains into the centre of the pan. Turn the heat up and boil off all that water.
Sprinkle on the sugar and briefly stir fry until sizzly.
Add the salt, miren, sesame seeds and sesame oil and toss about a couple of times.
Turn off the heat.
Serve up into a bowl and don’t worry if they cool down while you’re finishing the rest of the meal. These are just as delicious eaten at room temperature.
Till next time,