Broad Beans And Mushrooms
|Chicken stock/Vegetable stock||6 Tablespoon|
|Groundnut oil||2 Tablespoon|
|Spring onions||3 , diagonally sliced|
|Freshly chopped root ginger||2 Teaspoon|
|Garlic||2 Clove (10 gm), crushed|
|Button mushrooms||4 Ounce, sliced (125 Gram)|
|Shelled broad beans||8 Ounce (250 Gram)|
|Chopped coriander leaves||2 Tablespoon|
|Roasted crushed szechwan peppercorns||To Taste, or ground|
1. Blend the stock with the cornflour and set aside.
2. Heat the oil in a wok, add the spring onions, ginger and garlic and stir-fry for 1 minute. Add the mushrooms and stir-fry for 2 minutes.
3. Stir in the blended stock until thickened, add the beans, and salt and ground peppercorns, cover and simmer for 3 minutes, shaking the wok occasionally.
4. Stir in the coriander leaves, transfer to a warmed serving dish and serve immediately.