Yield: 4 servings
Measure | Ingredient |
---|---|
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 teaspoons | Cornflour |
2 tablespoons | Soy sauce |
1 tablespoon | Wine vinegar or rice wine |
1 teaspoon | Honey |
\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.