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