Mange-tout 'ali baba'

Yield: 2 Servings

Measure Ingredient
2 tablespoons Sesame oil
1 \N Cm. Root ginger, grated
2 \N Spring onions finely sliced
225 grams Mange-tout topped and tailed
100 grams Baby French beans
50 grams Fennel; chopped
1 tablespoon Soy sauce
1 tablespoon White-wine vinegar
2 tablespoons Sesame seeds, toasted

A mouth-watering stir-fry of mange-tout, French beans and fennel with ginger, spring onion and soy sauce. The garnish of sesame seeds gives a final, appetizing texture.

Heat the sesame oil gently with the ginger and spring onion, then stir-fry the mange-tout, French beans and fennel for 5-8 minutes until cooked through but still crisp. Add the soy sauce and white-wine vinegar and stir for a further 2 minutes. Put into a warm serving-dish, sprinkle with the browned sesame seeds and serve immediately.

Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias

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