A versatile Chinese-style stirfry, with a cooling (yin) nature.
Preparation time: 20 minutes; serves 3 - 4.
Either soak the beans overnight and cook them for 2 hours, or, if time is short, open a can and rinse them. Peel and chop the onion and fry it in the oil on a medium heat, stirring often, until it starts to soften after about 5 minutes. Chop and add the garlic and ginger, and continue frying until the onions are golden brown, stirring often. In the mean time, wash and cut the mushrooms, mangetout/peas, beansprouts and water chestnuts. Add the mushrooms and fry for another 2 minutes, then add the beans and stir in so that they are covered in oil. Add the mangetout/peas, beansprouts, water chestnuts, pepper and spices, then stir continuously for 5 minutes, until the vegetables are cooked.
Serve with brown basmati rice, lashings of tamari, and a salad of sliced cucumber, celery, lettuce and raw carrots. Add corn-on-the-cob or roast parsnips and sweet potatoes as a side dish.
Copyright ©2002 Malcolm Smith. These recipes are free software; you can redistribute them and/or modify them under the terms of the GNU General Public License as published by the Free Software Foundation; either version 2 of the License, or (at your option) any later version. DISCLAIMER: All these recipes are distributed in the hope that they will be useful, but WITHOUT ANY WARRANTY; without even the implied warranty of MERCHANTABILITY or FITNESS FOR A PARTICULAR PURPOSE. See the GNU General Public License for more details.