Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 50 grams | Mange tout; ((2oz) |
| 200 grams | Beansprouts; (7oz) |
| 2 tablespoons | Sesame oil |
| 100 grams | Mixed nuts; (3 1/2oz) |
| 1 \N | Green chilli; finely chopped |
| 2 \N | Cm; (1 inch) piece root |
| \N \N | ; ginger, finely |
| \N \N | ; grated |
| 1 \N | Leek; cut into thin |
| \N \N | ; julienne style |
| \N \N | ; strips |
| 2 \N | Carrots; cut into thin |
| \N \N | ; julienne style |
| \N \N | ; strips |
| 1 \N | Red pepper; cut into thin |
| \N \N | ; julienne style |
| \N \N | ; strips |
Bring a pan of water to the boil and blanch the sweetcorn for 1 minute the mange tout and the beansporoouts for 30 seconds. Drain and refresh in cold water.
Heat 1 tablespoon of the oil in a frying pan and cook the mixed nuts for 2 minutes.
Add the remaining oil and fry the ginger and chilli for 1 minute. Add the leek, carrots and red pepper and stir-fry for 2 minutes, add the courgette and cook for another 4 minutes. Finally add the beansprouts, sweetcorn and mange tout and stir-fry for a further minute.
Converted by MC_Buster.
NOTES : Oriental flavours and a wide selection of vegetables combine to give a healthy alternative for vegetarians.
Converted by MM_Buster v2.0l.