| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Food networ, Food1 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Sesame oil |
| 4 |
oz |
Baby corn cobs |
| 1 |
lg |
Red pepper; seeded and cut into |
|
|
; narrow strips |
| 5 |
oz |
Mange tout; topped and tailed |
| 1 |
bn |
Spring onions; cut into 2 inch |
|
|
; lengths |
| 10 |
oz |
Button mushrooms; halved |
| 1 |
|
1 inch piece fresh ginger; grated |
| 1 |
ts |
Soy sauce |
| 1 |
tb |
Set honey |
| 3 |
tb |
Tomato ketchup |
| 8 |
oz |
Fresh bean sprouts |
| 1 |
tb |
Cornflour |
INSTRUCTIONS
Heat the oil in a wok. Stir in the baby corn, red pepper and mange
tout. Cover and cook for 2 minutes. Stir in the spring onions,
mushrooms and grated ginger, and cook for another minute.
Stir in the grated ginger and cook for a few seconds, then stir in
the soy sauce, honey and tomato ketchup. Bring to the boil, cover and
cook gently for a further 2 minutes.
Blend the cornflour with a little water until smooth, then stir into
the vegetables. Bring to the boil and serve immediately.
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