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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The mushrooms can be replaced with crispy seaweed at the end of cooking if desired. Ingredients:
50 g dried black mushrooms |
2 garlic cloves |
1 red chile |
5 cm fresh ginger, chopped |
250 g runner beans, sliced |
150 g green beans, trimmed |
2 tablespoons pumpkin seeds |
1 tablespoon sesame seeds |
2 tablespoons toasted sesame oil |
1 tablespoon olive oil |
150 g baby corn |
1 small red pepper, deseeded and in strips |
150 g celeriac, shredded |
2 tablespoons soy sauce |
Directions:
1. Place the mushrooms in a bowl with enough hot water to cover and soak for 20 minutes
2. Remove the mushrooms from the water and pat dry. Process with the chilli, garlic and ginger to a rough paste.
3. Cook the beans in salted water for 5 mins and set aside.
4. Dry fry pumpkin and sesame seeds until they begin to pop.
5. Heat the sesame oil and fry the paste for 1 minute, set aside.
6. Heat the oile oil and fry the corn until it browns add peppers and cook for another minute.
7. Add all other ingredients and fry for another minute.
8. Serve hot or cold.
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