Cook­ery: de­li­cious recipes to cel­e­brate Ve­gan Month

Course: Main Skill level: easy Serves: 4

The People's Friend - - This Week -

200 g (7 oz) se­same seeds

1 tbs veg­etable oil

2 cm (¾ in) gin­ger, grated

2 cloves of gar­lic, diced

120 g (4 oz) green beans, cut into 5 cm (2 in) pieces 100 g (3½ oz) bean sprouts

1 red pep­per, cut into slices

For the Sauce:

2 tbs Lee Kum Kee Teriyaki Sauce

1 tsp Lee Kum Kee Ori­en­tal Se­same Dress­ing

To Serve: steamed jas­mine rice or cooked noo­dles.

Toast se­same seeds by fry­ing in a hot wok with­out oil. When they are lightly toasted, set aside on a dish.

Heat the oil in a wok or fry­ing-pan. When hot, add the gin­ger and gar­lic and sauté. Add green beans and cook un­til al­most done. If you like the beans more ten­der add another 2 ta­ble­spoons of wa­ter and cook a lit­tle longer. Next, add bean sprouts and red pep­per and stir-fry for another 2 min­utes.

3 Sprin­kle in the toasted se­same seeds.

4 To make the sauce, add the teriyaki sauce and the se­same dress­ing to a small bowl. Add 1 ta­ble­spoon of wa­ter and mix well then add to the stir fry and cook un­til it thick­ens.

Serve with steamed jas­mine rice or cooked noo­dles.

Se­same seeds con­tain a good amount of cal­cium, so are rec­om­mended for peo­ple on a dairy-free diet.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.