Sweet and sour broad beans
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Broad beans shelled |
| 1 | tablespoon | Soy sauce |
| 3 | tablespoons | Pineapple juice |
| 2 | tablespoons | Tomato pur‚e |
| 2 | tablespoons | White wine vinegar |
| 2 | tablespoons | Vegetable oil |
| 2 | tablespoons | Brown sugar |
| 2 | Cloves garlic. crushed | |
| 1 | teaspoon | Fresh grated ginger |
| 1 | bunch | Spring onions |
| 1 | Red pepper | |
| 1 | tablespoon | Corn flour |
| 1 | tablespoon | Water |
Directions
1. Cook the broad beans in boiling salted water until tender. Drain.
2. Place all the sweet and sour ingredients in a saucepan and heat gently until the sugar has disolved.
3. Heat the oil in a large pan. Add the garlic, ginger, spring onions and red pepper and saut‚ for 2 minutes.
4. Add the sweet and sour sauce to the pan and bring to the boil. Make a paste with the cornflour and water and stir into the saucepan to thicken the sauce.
5. Add the broad beans and serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.