| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | 4 | Servings | |
INGREDIENTS
| 2 | T | Vegetable oil |
| 2 | Cloves garlic, crushed | |
| 5 | Cm, 2 inch piece root | |
| ginger finely | ||
| chopped | ||
| 1 | T | Sesame seeds |
| 1 | Green chilli, finely chopped | |
| 1 | Leek, cut into thin | |
| strips julienne | ||
| 2 | Carrots, cut into thin | |
| strips julienne | ||
| 1 | Courgette, cut into thin | |
| strips julienne | ||
| 1 | Red pepper, stalk and seeds | |
| removed cut into | ||
| thin strips | ||
| julienne | ||
| 200 | g | Beansprouts, blanched 7oz |
| 120 | g | Baby sweetcorn and |
| mangetout chopped and | ||
| blanched 4oz | ||
| 4 | t | Sesame oil |
INSTRUCTIONS
Place the oil in a frying pan over a moderate heat. Add the garlic, ginger, sesame seeds and chilli and cook for 1 minute. Add the leeks, carrot, courgette and red pepper and cook for a further 3-4 minutes. Then add the blanched beansprouts, baby sweetcorn and mangetout. Lastly add 4 teaspoons of sesame oil. Notes Serve the vegetables as an accompaniment to a main meal or with rice as a vegetarian meal. Converted by MC_Buster. NOTES : A vegetarian main course or vegetable accompaniment. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 170
Calories From Fat: 117
Total Fat: 13.3g
Cholesterol: 0mg
Sodium: 424.1mg
Potassium: 388.3mg
Carbohydrates: 11.7g
Fiber: 4.1g
Sugar: 3.7g
Protein: 3.6g