Steps
- Cut 2 large carrots, ½ small cabbage, and 1 medium cucumber into thin matchsticks.
- Trim and finely slice 500g of green beans lengthwise. Cut ½ head of cauliflower into small florets.
- Stir-fry the vegetables separately over medium-high heat, using 2½ tablespoons of sunflower oil across the batches. Transfer to a bowl while still crisp.
- Pound 3 garlic cloves and 30g of peeled fresh ginger with salt.
- Heat 1 tablespoon of sunflower oil in the skillet. Fry 2 small sliced onions for 1 minute, until lightly golden.
- Stir in the garlic paste and ½ teaspoon of ground turmeric. Cook, stirring, until fragrant.
- Toss the onions and spices with the vegetables and 1 tablespoon of white vinegar.