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Sesame stir-fried vegetables

Time:: < 30 mins
Difficulty:: Easy
Serves:: 4
Special options:: Vegetarian, Egg-free, Dairy-free, Kid-friendly

Almost any vegetables can be stir-fried—we've used carrots, green beans, red capsicum, broccoli and button squashes. Serve with rice for added energy.

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Ingredients

2 tablespoons sesame seeds
1 tablespoon sesame oil
1 onion, cut into wedges
1 eggplant, thinly sliced
1 teaspoon finely chopped fresh ginger
2 cloves garlic, sliced
1 small chilli, finely sliced, optional
6–8 cups (about 1 kg/2 lb) mixed vegetables, cut into strips
1 tablespoon soy sauce

Method

1. Toast the sesame seeds in a wok over low heat until golden. Set aside.

2. Heat the oil in the wok and gently cook the onion, eggplant, ginger, garlic and chilli for 7–8 minutes, stirring occasionally.

3. Increase the heat and add the vegetables. Stir-fry for 3–5 minutes, tossing well. Stir in the soy and ½ cup (125 ml/4 fl oz) water. Sprinkle with the sesame seeds.

Main ingredient:: Eggplant, Broccoli
Cuisine:: Chinese
Course:: Dinner, Main-course, Lunch
Occasion:: Family meals, Dinner Party, Midweek dinner

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