Stove Top Sesame Vegetables
Cabbage turns brown quicklybut heres a hint: Before storing, soak cabbage briefly in cold water with a touch of vinegar to preserve its freshness. Drain; store in a resealable bag for up to 2 weeks.
2 red bell peppers
2 green bell peppers
2 medium zucchini
4 small carrots
1 Tbsp olive oil
1/2 small head red cabbage, thinly sliced
1/4 tsp salt
1/4 tsp pepper
1 1/3 Tbsp white- wine vinegar
1/4 cup water
1 tsp sesame seeds
Cut bell peppers, zucchini and carrots julienne-style. Heat a large skillet over medium-high heat; add oil. Add bell peppers, zucchini and carrots. Stir-fry for 5 minutes.
Add cabbage, salt and pepper to skillet. Stir-fry for 1 minute.
Mix vinegar and water in a measuring cup; add to skillet. Stir-fry for 3 minutes.
Add sesame seeds to skillet. Stir-fry for 1 minute. Remove vegetables to a serving bowl with a slotted spoon. Serve immediately.
Place vegetables that need to be sliced in a food processor fitted with a large slicing blade. It will be quicker than julienning them by hand. Instead of buying more cabbage than you needor have time to shredlook for halved cabbage, wrapped in plastic,in the produce section of the supermarket.