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Vegetable pickle
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Spicy Asian vegetable pickle - a perfect pairing for your feast!
Ingredients:
  • 300g green beans, trimmed
  • 300g cauliflower, cut into small florets
  • 300g carrot, peeled, halved lengthways, sliced diagonally
  • 60ml (1/4 cup) vegetable oil
  • 2 red onions, halved, thinly sliced
  • 4 garlic cloves, finely chopped
  • 3cm-piece fresh ginger, peeled, finely chopped
  • 1/2 tsp chilli flakes
  • 3/4 tsp ground turmeric
  • 125ml (1/2 cup) white vinegar
  • 40.00 gm caster sugar
  • 80g (1/2 cup) roasted unsalted peanuts, finely chopped
Instructions:
  • Bring a large saucepan of salted water to a boil. Add beans, cauliflower, and carrot and cook for 1 minute. Drain, saving 125ml (1/2 cup) of the cooking water.
  • In a large wok over medium-high heat, heat oil until shimmering. Stir in onion and cook for 1 minute. Add garlic, ginger, chilli, and turmeric, then stir-fry for 2-3 minutes until onion begins to soften.
  • Pour in the reserved water, vinegar, and sugar. Turn up the heat, bring to a boil, then toss in the vegetables and stir-fry for 3 minutes until they are heated through.
  • Transfer the savory vegetable blend to a stylish serving bowl. Let it cool, covered. Sprinkle with a touch of salt and pepper. Toss in the peanuts just before serving.

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