Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

225 g Mange-tout, topped tailed
1/2 Small head of fennel
-- finely sliced
3 tb Sesame oil
1 Cm. Rootginger
-- finely grated
2 tb Soy sauce
2 tb Sesame seeds
-- toasted under the grill

Summer tastes: delicate mange-tout, distinctive fennel, both
stir-fried with ginger and soy sauce. The dish is finished with a
sprinkling of sesame seeds.

Slice the mange-tout diagonally and stir-fry with the fennel in the
sesame oil until they began to soften. Then stir in the grated ginger
and the soy sauce and stir-fry for 2-3 minutes longer. Serve at once,
sprinkled with toasted sesame seeds.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias

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