Sichuan beans

Yield: 4 servings

Measure Ingredient
225 grams Dried haricot beans
2 Friggs Tomato Stock Cubes; dissolved as
; directed on packet
2 tablespoons Olive oil
1 large Onion; chopped
2 Cloves garlic; crushed
1 2 1/2 cm pie root ginger; peeled and shredded
1 Green pepper; sliced
1 Red pepper; sliced
1 can Baby sweetcorn; drained and sliced
1 large Bunc spring onions; sliced diagonally
2 teaspoons Cornflour
2 tablespoons Soy sauce
1 tablespoon Wine vinegar or rice wine
1 teaspoon Honey
Few drops of Tabasco

Soak the beans overnight and drain. Place the beans in a saucepan with the dissolved stock, reserving 100ml / 4fl oz of the liquid for the sauce.

Bring to the boil, cook for two minutes then reduce the heat to a simmer, cover and leave to cook for about one hour or until the beans are tender.

When the beans are cooked, heat the oil in a wok or large pan and stir-fry the onion, garlic, ginger and pepper, stirring frequently for two minutes.

Add the sliced sweetcorn, sring onion and cooked, drained beans and cook for a further 2-3 minutes.

Gradually add the reserved stock to the comflour and mix well, adding the soy sauce, vinegar, honey and Tabasco. Pour this into the stir-fry and stir well while heating to thicken and glaze.

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