5 Color Vegetables
Ingredients
- 300gms spinach
- 2 yellow capsicums
- 3 radishes
- 3 carrots
- 2 packs mushrooms
- 30 gms garlic, ground
- 30gm spring onion, chopped
- 1/2 piece onion, chopped
- 30 gms nut (peanut or cashew), powdered
- soy sauce
- salt
- date paste
- roasted sesame seeds
- roasted sesame paste
- juice of 2 limes
- 1 tsp finely chopped chilies
Method
Spinach: blanch in hot water for few seconds and drain. Rub the spinach with garlic, salt, roasted sesame paste and the nut powder. Top with a few roasted white sesame seeds.
Yellow capsicum: slice and steam with a little water and 2 tsp salt in a pan. Top with a few roasted black sesame seeds.
Radish: cut to 3 cm size and steam with 2 tsp salt, a little water and the nut powder in a pan. Top with a few roasted black sesame seeds.
Carrot: cut to 3 cm size and steam with a little water and 2 tsp salt in a pan. Top with a few roasted black sesame seeds.
Mushroom: slice and steam with soy sauce, date paste and garlic in a pan. Top with a few roasted white sesame seeds.
For the dressing – 3 tsp of Korean chili paste, garlic, onion, juice of 2 limes and date paste.
Arrange the colored vegetables in separately in rows in a plate and serve with the dressing.
Serves 4-5