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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