Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 5 Cm; (2 inch) piece root
- ; ginger, finely
- 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 g Beansprouts; blanched (7oz)
- 120 g Baby sweetcorn and
- ; blanched (4oz)
- 2 Cloves garlic; crushed
- ; chopped
- 1 tb Sesame seeds
- 2 tb Vegetable oil
- 4 ts Sesame oil
Preparation
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.
