Ingredients
- 100g green beans
- 100g sugar snap peas
- 1 Bok Choi split into Quarters
- 1 Tablespoon of toasted sesame seeds dry roasted
- 2 Tablespoons Sweet Chili Sauce
- 6 Tablespoon Soy sauce
- 2 teaspoons sesame oil
- 1 Tablespoon Rice Wine Vinegar
- 1/2 tsp fish sauce
- 1 tablespoon Peanut oil
- 2 tsp castor sugar
- 4 cloves of garlic finely crushed or grated
Method
- Dry roast sesame seeds in a pan, gently tossing to a golden color to make sure they do not burn, set aside.
- Mix 1 Tablespoon cornflour with 2 tablespoons of water in a jug, add other sauce ingredients and mix well. Set aside for later. Blanche the vegetables in boiling water with pinch of bicarb soda until just tender. Remove and plunge into an ice water bath. Drain and remove excess water, pat dry with paper towel.
- Lightly fry the garlic in peanut oil over low heat to ensure it does not burn, let it turn to a lovely golden color. Do let it overcook or it will taste bitter. Add into the pan all of the sauce ingredients you have prepared earlier and allow to thicken slightly. If it gets too thick add extra water to loosen consistency.
- Drizzle over the lovely green vegetables generously.Garnish with the toasted sesame seeds and coriander, diced chilli or herbs. Serve and Enjoy !!
Product used in recipe
- LEE KUM KEE - LKK PREMIUM SOY SAUCE 500ML
- ABC - ABC SESAME OIL 195ML
