Japanese Veggie Cakes (O Konomi Yaki) - cooking recipe

Ingredients

1 tablespoon vegetable oil
1 tablespoon sesame oil
1/2 medium cabbage, sliced very thin
1/4 cup red bell pepper, chopped
4 garlic cloves, minced
6 green onions, chopped
2 carrots, grated
2 tablespoons fresh grated gingerroot
1/2 lb fresh mushrooms, sliced
1/2 lb fresh spinach
3 tablespoons flour
3 eggs
2 tablespoons soy sauce
1/2 teaspoon crushed red pepper flakes
1 tablespoon toasted sesame seeds

Preparation

Heat oils in wok or large saucepan.
Cook veggies in this order, waiting 1 minute after each addition: cabbage, bell pepper, onions, carrots, ginger, garlic, mushrooms, and spinach.
Transfer to a bowl and cool.
Beat flour, eggs, soy sauce, and red pepper flakes; blend with veggies.
Spoon batter into lightly oiled skillet, making 3 inch cakes.
Saute until golden
Sprinkle with sesame seeds.
These can be kept warm in the oven until all cakes are ready to be served.