Beansprout Sauté Recipe

Origin: Fusion Period: Modern

Ingredients:

3 tbsp soy sauce
2 tbsp dry sherry
1 tbsp cold water
1 tsp clear honey
2 tsp cornflour
310g beansprouts
175g young carrots cut into thin ovals
175g young courgettes (zucchini) cut into thin ovals
6 spring onions cut into 3 cm lengths
1 tbsp groundnut oil
100g mixed sprouted seeds
75g salted peanuts

Beansprout Sauté Preparation:

Method:

Add the soy sauce, sherry, water, honey and cornflour together in a bowl, whisk until it becomes smooth and season. Meanwhile heat a wok, add the oil and when almost smoking add the carrots, courgettes and spring onions. Fry for three minutes then add the beansprouts and mixed sprouted seeds. Cook for a further minute or so before whisking the cornflour mixture and adding this to the vegetables. Cook until the glaze thickens and evenly coats the vegetables. Tip into a bowl and cover with the peanuts before serving.

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