Sichuan beans
4 servings
Ingredients
| Quantity | 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 | ||
Directions
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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