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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 saute 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.
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|Serving Size: 1 Serving (811g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 175 (34%)|
|Amt Per Serving||% DV|
|Total Fat 19.4g||26 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 11.7g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 0mg||0 %|
|Sodium 278.2mg||10 %|
|Potassium 647.1mg||17 %|
|Total Carbohydrate 84.9g||25 %|
|Dietary Fiber 6.9g||28 %|
|Sugars, other 77.9g|
|Protein 4.1g||6 %|
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Calories per serving: 518
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