Vegetables With Garlic And Lemon Juice
|New potatoes||8 , scrubbed and thinly sliced|
|Frozen peas||3 Ounce, thawed (90 Grams)|
|Olive oil||3 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|White of leek||1 , sliced|
|Red pepper||1 , cut into strips|
|Mange-tout||4 Ounce, trimmed (125 Grams)|
|Crushed black peppercorns||1⁄2 Teaspoon|
|Lemon juice||2 Tablespoon|
1. Cook the potatoes in a large saucepan of lightly salted water until just tender. Using a slotted spoon, transfer the potatoes to a bowl and set aside.
2. Add the peas to the boiling water and cook for 3 minutes; drain, refresh under cold water, drain again and set aside.
3. Heat the oil in a large frying pan or wok. Add the garlic, leek, red pepper strips, mangetout, peas and potatoes. Stir fry for 2-3 minutes. Stir in the pepper and lemon juice, toss well and serve.