1lb/450g broad beans shelled
2
cloves garlic, crushed
1tsp/5ml fresh grated ginger
1 bunch spring onions
1 red pepper
1tbsp/15ml corn flour
1tbsp/15ml water
Sauce:
1tbsp/15ml
soy sauce
3tbsp/45ml pineapple juice
2tbsp/30ml tomato purée
2tbsp/30ml white wine vinegar
2tbsp/30ml vegetable oil
2tbsp/30ml brown sugar
1. Cook
the broad beans in boiling salted water until tender. Drain.
2. Place all
the sweet and sour ingredients in a saucepan and heat gently until
the sugar has disolved.
3. Heat
the oil in a large pan. Add the garlic, ginger, spring onions and red
pepper and sauté for
2 minutes.
4. Add
the sweet and sour sauce to the pan and bring to the boil. Make a paste
with the cornflour and water and stir into the saucepan to thicken
the sauce.
5. Add the
broad beans and serve.
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