Stir-Fried Sesame Vegetables
Rinse and peel the vegetables. Cut carrot into thin strips. Slice the eggplant. Cut the celery into 4 cm (approximately 1 1/2 inch) long pieces. Thinly slice Jerusalem artichokes. Cook the broccoli and beans for 1-2 minutes in boiling salted water, then drain and shock in ice water; drain well. Peel the ginger and garlic, chop finely and fry in a wok with hot oil. Add the vegetables and fry for 3-4 minutes, stirring. Add rice wine, soy sauce and sugar to taste. Sprinkle with sesame seeds and toss.
Divide among plates and serve.