Vegetables with Sesame Seeds
calories: medium
category: vegetables
cost: medium
difficulty: medium
preparation time: 60
Ingredients
Carrots 2
Celery 1 stalk
Savoy cabbage 200 gr.
Leek 1
Green beans 250 gr.
Flat beans 150 gr.
Dried Mushrooms 50 gr.
Soya sprouts 50 gr.
Soya sauce 3 tablespoons
Sesame seeds 1 tablespoon
Apple vinegar 1 tablespoon
Salt as required.
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Wine Tips
for your meals
Celery 1 stalk
Savoy cabbage 200 gr.
Leek 1
Green beans 250 gr.
Flat beans 150 gr.
Dried Mushrooms 50 gr.
Soya sprouts 50 gr.
Soya sauce 3 tablespoons
Sesame seeds 1 tablespoon
Apple vinegar 1 tablespoon
Salt as required.
See our
Wine Tips
for your meals
Preparation Clean all the vegetables, cut the carrots into very fine strips (julienne) and the flat beans into strips widthwise and the others into pieces. Cut the leek into rounds (only the white part) and the celery into sticks and slice the Savoy cabbage. Slice the mushrooms after having soaked them in a little warm water for half an hour.
Scald the green beans in boiling salty water and drain them al dente and pass in sesame or olive oil in a pan, if possible using a Wok. Then add the vegetables little by little starting with those requiring the longest cooking time: celery, leek, mushrooms, carrots and the soya sprouts.
Fry the vegetables quickly in the pan or Wok adding salt and apple vinegar as required. Sprinkle with sesame seeds which you have toasted for about ten minutes in the oven and serve. The Chef's tips Add a little fresh ginger sliced finely when you have finished cooking to add a spicy taste to your dish. We recommend Lambrusco Reggiano to accompany your dish. Curiosity This is a traditional Chinese recipe, with the vegetables cooked in the Wok but made European style with the vegetables we can find in our markets. One of the basic principles of Chinese cuisine is to cook vegetables very quickly at a high temperature in this way preserving their nutritional values and ensuring that the food is sterilized at the same time.
Scald the green beans in boiling salty water and drain them al dente and pass in sesame or olive oil in a pan, if possible using a Wok. Then add the vegetables little by little starting with those requiring the longest cooking time: celery, leek, mushrooms, carrots and the soya sprouts.
Fry the vegetables quickly in the pan or Wok adding salt and apple vinegar as required. Sprinkle with sesame seeds which you have toasted for about ten minutes in the oven and serve.
