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Name: Sichuan Beans
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 ts Honey; 1 lg Onion chopped; 1 lg Bunc spring onions; sliced; 2 tb olive oil; 1 Red pepper; sliced; 2 tb Soy sauce; ; directed on packet; 2 Garlic crushed; 2 ts Cornflour; 225 g Dried haricot beans; 2 Friggs Tomato Stock Cubes;; 1 cn Baby sweetcorn; drained and; 1 2 1/2 cm pie root ginger;; Few drops of Tabasco; 1 Green pepper; sliced; 1 tb Wine vinegar or rice wine

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INGREDIENTS

1 ts Honey
1 lg Onion ; chopped
1 lg Bunc spring onions; sliced
2 tb olive oil
1 Red pepper; sliced
2 tb Soy sauce
; directed on packet
2 Garlic ; crushed
2 ts Cornflour
225 g Dried haricot beans
2 Friggs Tomato Stock Cubes;
1 cn Baby sweetcorn; drained and
1 2 1/2 cm pie root ginger;
Few drops of Tabasco
1 Green pepper; sliced
1 tb Wine vinegar or rice wine

Servings

INSTRUCTIONS

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.

NOTES

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Sichuan Beans

1 ts Honey
1 lg Onion chopped
1 lg Bunc spring onions; sliced
2 tb olive oil
1 Red pepper; sliced
2 tb Soy sauce
 ; directed on packet
2 Garlic crushed
2 ts Cornflour
225 g Dried haricot beans
2 Friggs Tomato Stock Cubes;
1 cn Baby sweetcorn; drained and
1 2 1/2 cm pie root ginger;
 Few drops of Tabasco
1 Green pepper; sliced
1 tb Wine vinegar or rice wine

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.

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Nutrition

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Serving Size: 1 Serving (93g)
Recipe Makes: 4 servings

Calories: 42
Calories from Fat: 16 (38%)

Amt Per Serving		% DV

	Total Fat 1.7g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 127.4mg		4 %
Potassium 53.1mg		1 %
Total Carbohydrate 6.2g		2 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 5.6g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 42

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