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Stir-fried broad beans with ginger
(serves 4, from Madhur Jaffrey’s World Vegetarian)
Ingredients:2 tbsp vegetable oil
2 cloves garlic, lightly crushed but left whole
3 thin slices of fresh ginger, peeled
1.25kg broad beans (before podding) then shelled, cooked and skinned
˝ tsp salt
Freshly ground black pepper
1 tsp castor sugar
1 tbsp Shao hsing wine or dry sherry
1 tbsp vegetable stock
2 spring onions, cut across into fine rings 1 tbsp toasted sesame oil Method:
- Put the vegetable oil in a large frying pan or wok and set over a high heat. When hot, add the garlic and ginger. Stir quickly, pressing down on the ginger and garlic.
- Add the beans and stir once.
- Add the salt, pepper, sugar, wine and stock. Stir fry for about 30 seconds or until the liquid is absorbed.
- Add the spring onions and stir fry for another 20 seconds.
- Drizzle the sesame oil over the top and stir.
- Remove from the heat. Remove the ginger and garlic before serving.