| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian , Veg1 | 1 | servings |
INGREDIENTS
| 1 | lb | Broad beans shelled |
| 1 | tb | Soy sauce |
| 3 | tb | Pineapple juice |
| 2 | tb | Tomato pur.e |
| 2 | tb | White wine vinegar |
| 2 | tb | Vegetable oil |
| 2 | tb | Brown sugar |
| 2 | Cloves garlic. crushed | |
| 1 | ts | Fresh grated ginger |
| 1 | bn | Spring onions |
| 1 | Red pepper | |
| 1 | tb | Corn flour |
| 1 | tb | Water |
INSTRUCTIONS
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 saut. 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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