Yield: 4 servings
|225 grams||Dried haricot beans|
|2 \N||Friggs Tomato Stock Cubes; dissolved as|
|\N \N||; directed on packet|
|2 tablespoons||Olive oil|
|1 large||Onion; chopped|
|2 \N||Cloves garlic; crushed|
|1 \N||2 1/2 cm pie root ginger; peeled and shredded|
|1 \N||Green pepper; sliced|
|1 \N||Red pepper; sliced|
|1 can||Baby sweetcorn; drained and sliced|
|1 large||Bunc spring onions; sliced diagonally|
|2 tablespoons||Soy sauce|
|1 tablespoon||Wine vinegar or rice wine|
|\N \N||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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.