Tuesday, September 05, 2006

Brunese Sesame-Fried Vegetables

Brunei, on the island of Borneo, is the size of Connecticut, and their sesame-fried vegetables are cartwheelingly delicious. This recipe is filling and somewhat heavy, but in a refreshing kind of way. The sourness of the lemon and tahini complement the sweetness of the onions and carrots.

Recipe: Brunese Sesame-Fried Vegetables
Makes enough for 2

1/2 cups rice
1 Tbsp oil
1 clove garlic, minced
1 onion, sliced
1/2 cup radishes, sliced into sticks
1 carrot, sliced into sticks
1/2 small cucumber, sliced into disks
1 Tbsp sesame tahini
2 Tbsp lemon juice
Salt to taste

Cook the rice as directed. While it cooks, prepare the vegetables and heat the oil in a large skillet. Stir-fry the garlic in the oil until it begins to brown, then add the rest of the vegetables, and continue to stir-fry. Cook until the vegetables are cooked all the way through, lowering heat to avoid burning, if necessary.

When the rice is done, stir the vegetables into it with the sesame tahini and the lemon juice. Serve hot.

No comments: