| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Veg4, Vegetarian |
4 |
servings |
INGREDIENTS
| 225 |
g |
Dried haricot beans |
| 2 |
|
Friggs Tomato Stock Cubes; dissolved as |
|
|
; directed on packet |
| 2 |
tb |
Olive oil |
| 1 |
lg |
Onion; chopped |
| 2 |
|
Cloves garlic; crushed |
| 1 |
|
2 1/2 cm pie root ginger; peeled and shredded |
| 1 |
|
Green pepper; sliced |
| 1 |
|
Red pepper; sliced |
| 1 |
cn |
Baby sweetcorn; drained and sliced |
| 1 |
lg |
Bunc spring onions; sliced diagonally |
| 2 |
ts |
Cornflour |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Wine vinegar or rice wine |
| 1 |
ts |
Honey |
|
|
Few drops of Tabasco |
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.
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