|2 tablespoons||Sesame oil|
|1||Cm. Root ginger, grated|
|2||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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