Mange-tout with fennel

2 Servings

Ingredients

Quantity Ingredient
225 grams Mange-tout, topped & tailed
½ Small head of fennel finely sliced
3 tablespoons Sesame oil
1 Cm. Rootginger finely grated
2 tablespoons Soy sauce
2 tablespoons Sesame seeds toasted under the grill

Directions

Summer tastes: delicate mange-tout, distinctive fennel, both stir-fried with ginger and soy sauce. The dish is finished with a sprinkling of sesame seeds.

Slice the mange-tout diagonally and stir-fry with the fennel in the sesame oil until they began to soften. Then stir in the grated ginger and the soy sauce and stir-fry for 2-3 minutes longer. Serve at once, sprinkled with toasted sesame seeds.

Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias

Related recipes