Mange-tout 'ali baba'
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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