1/2 cup butter
1/2 cup sesame seeds
1 cucumber
1 banana
1/2 cucumber, peeled and sliced
3 carrots
1/2 cup chopped fresh mushrooms
1 cup chopped fresh ginger root
1/4 teaspoon chili powder
1 cup sesame seeds
1 tablespoon sesame oil
1 teaspoon rice vinegar
1 1/2 teaspoons brandy extract
3 tablespoons orange marmalade
1 teaspoon grated lemon zest
1 lime, sliced
1 teaspoon ginger
1/4 teaspoon olive oil
1/2 teaspoon sesame seeds
Saute butter, sesame seeds, cucumber, banana and carrots in medium-sized skillet on medium heat for about 5 minutes, or until carrots are tender. Stir in mushrooms, celery, ginger, chili powder, sesame seeds and lemon zest and beat well. Divide mixture between three ungreased 8x8 inch glasses.
Melt margarine in large skillet over medium heat. Stir in orange marmalade, rice vinegar, brandy and orange marmalade. Stirring often, cook and stir for about 7 minutes, or until liquid is reduced by half.
Stir in lime zest, ginger and olive oil. Continue to stir over medium heat, increasing heat as necessary, until margarine and vegetables are tender.