Stir-fry vegetables with sesame seeds
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 2 | Cloves garlic; crushed | |
| 5 | Cm; (2 inch) piece root | |
| ; ginger, finely | ||
| ; chopped | ||
| 1 | tablespoon | Sesame seeds |
| 1 | Green chilli; finely chopped | |
| 1 | Leek; cut into thin | |
| ; strips (julienne) | ||
| 2 | Carrots; cut into thin | |
| ; strips (julienne) | ||
| 1 | Courgette; cut into thin | |
| ; strips (julienne) | ||
| 1 | Red pepper; stalk and seeds | |
| ; removed, cut into | ||
| ; thin strips | ||
| ; (julienne) | ||
| 200 | grams | Beansprouts; blanched (7oz) |
| 120 | grams | Baby sweetcorn and mangetout; chopped and |
| ; blanched (4oz) | ||
| 4 | teaspoons | Sesame oil |
Directions
Place the oil in a frying pan over a moderate heat.
Add the garlic, ginger, sesame seeds and chilli and cook for 1 minute. Add the leeks, carrot, courgette and red pepper and cook for a further 3-4 minutes.
Then add the blanched beansprouts, baby sweetcorn and mangetout. Lastly add 4 teaspoons of sesame oil.
Notes Serve the vegetables as an accompaniment to a main meal or with rice as a vegetarian meal.
Converted by MC_Buster.
NOTES : A vegetarian main course or vegetable accompaniment.
Converted by MM_Buster v2.0l.