Serves 4
Ingredients
225g / 8oz dried haricot beans
2 Friggs Tomato Stock Cubes, dissolved as directed on packet
2 tbsp olive oil
1 large onion, chopped
2 cloves garlic, crushed
2.5cm / 1 inch piece root ginger, peeled and shredded
1 green pepper, sliced
1 red pepper, sliced
1 can of baby sweetcorn, drained and sliced
1 large bunch spring onions, sliced diagonally
2 tsp cornflour
2 tbsp soy sauce
1 tbsp wine vinegar or rice wine
1 tsp honey
Few drops of Tabasco
Method
Soak the beans overnight and drain.
Place the beans in a saucepan with the dissolved stock, reserving 100ml / 4fl
oz of the liquid for the sauce.
Bring to the boil, cook for two minutes then reduce the heat to a simmer, cover
and leave to cook for about one hour or until the beans are tender.
When the beans are cooked, heat the oil in a wok or large pan and stir-fry
the onion, garlic, ginger and pepper, stirring frequently for two minutes.
Add the sliced sweetcorn, sring onion and cooked, drained beans and cook for
a further 2-3 minutes.
Gradually add the reserved stock to the comflour and mix well, adding the
soy sauce, vinegar, honey and Tabasco.
Pour this into the stir-fry and stir well while heating to thicken and glaze.
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