Dietary guidance: v
2 tblsp sesame seeds
1 tblsp sesame oil
1 onion, cut into wedges
1 eggplant, thinly sliced
1 tsp finely chopped fresh ginger
2 cloves garlic, chopped
1 small chilli, finely sliced (optional)
6-8 cups mixed vegetables*, cut into strips or small chunks
1 tblsp soy sauce
½ cup water
*Almost any vegetables can be stir-fried. Try carrots, green beans, red capsicum (bell peppers), broccoli and mushrooms.
Toast the sesame seeds in a wok over low heat until golden. Set aside.
Heat the sesame oil in the wok and gently cook the onion, eggplant, ginger, garlic and chilli for 6-8 minutes, stirring occasionally.
Increase the heat and add the vegetables. Stir-fry for 3-5 minutes, tossing well. Stir in the soy sauce and ½ cup water. Sprinkle with sesame seeds and serve.