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