Mange-tout With Fennel Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
225 gram: Mange-tout, topped & tailed
1/2 Small: head of fennel, finely sliced
3 tbsp: Sesame oil,
1: Cm. Rootginger, finely grated
2 tbsp: Soy sauce,
2 tbsp: 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
Source from luhu.jp
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
Source from luhu.jp