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Broad Beans And Mushrooms

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  Chicken stock/Vegetable stock 6 Tablespoon
  Cornflour 1 Teaspoon
  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
  Salt To Taste
  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.

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