Cookery: delicious recipes to celebrate Vegan Month
Course: Main Skill level: easy Serves: 4
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.