Image Copyright © Berryland Books Ltd 2008
Serves 4
Ingredients:
• 2 courgettes
• 10oz (315g) mangetout
• 16oz (500g) broccoli
• 2tbsp (30ml) sesame seeds
• 1 bunch spring onions
• 3tbsp (45ml) vegetable oil for frying
• 1tbsp (15ml) vegetable oil for the sauce
• 3tbsp (45ml) light soy sauce
• Juice of half a lemon
• Salt as desired
• 8oz (250g) tofu
Preparation:
1. Wash, peel and halve the courgettes and cut long sticks. Blanch for 2 minutes in boiling, Salted water, Drain thoroughly.
2. Wash the mangetout and blanch for 4 minutes in boiling, salted water, Drain.
3. Divide the broccoli into florets and blanch for 30 minutes in boiling, salted water. Drain.
4. Wash and trim the spring onions, Cut in half lengthwise and blanch for 2 minutes in boiling, salted water. Drain.
5. Heat the oil in a frying pan and stir-fry the vegetables for 1 minute, one after the other, Drain and dice the tofu.
6. Arrange the vegetables and tofu on plates.
7. Mix together the oil, soy sauce, lemon juice and a little salt and drizzle over the vegetables. Sprinkle with sesame seeds.
This Main Course recipe was published in 'Chinese Cuisine - p30'
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