ingredients
serves 4
2 pound rutabaga
1 tbsp sunflower oil
1 tsp sesame oil
1 garlic clove, peeled and crushed
2 tsp grated fresh root ginger
1 red chilli, deseeded and finely chopped
4 ripe tomatoes, deseeded and diced
2 tbsp dark soy sauce pinch of sugar
salt and pepper
1 tbsp sesame seeds, toasted
cilantro leaves, roughly torn, to serve
method
1. Cut the rutabaga into 1 inch cubes. Heat the sunflower and sesame oils in a skillet. Add the rutabaga and stir-fry for 5 minutes until beginning to brown on all sides.
2. Add the garlic, ginger and chilli and fry gently for a further 5 minutes.
3. Add the diced tomatoes, soy sauce, sugar and 2 tbsp water. Cover and cook for 10 minutes until the rutabaga is tender. Season with salt and pepper to taste.
4. Sprinkle with the toasted sesame seeds and scatter over the cilantro leaves to serve.
more information
variation; Sprinkle with chopped toasted almonds instead of sesame seeds.
