Serves 2
couple good handfuls of fresh small flat-leaf spinach
Bunch of asparagus
1/2 pound of broad beans (unshelled)
2 Tbs soy sauce
1 tsp sugar
1 1/2 tsps crushed sesame seeds
1 Tbs sesame oil
1 finely sliced onion
1 tsp vinegar (optional)
Salt Red pepper threads (optional)
- In bowl, combine soy sauce, sugar, sesame seeds, sesame oil, and vinegar.
- Bring large pot lightly salted water to boil. Add spinach, , and immerse only until leaves turn bright green.
- Drain and rinse immediately in cold water. Drain and squeeze out as much water as possible.
- Take the tips of the asparagus and keep separate. Using the rest of the asparagus finely chop.
- Shell the broad beans... I also took the broad bean skins off for a milder taste.
- In a separate pan gently fry the onion for about 5 minutes and then add the finely chopped asparagus.
- Gently blanch the asparagus tips and add to the rest of the asparagus and onion. Add the broad beans and gently fry for about 2 minutes. Add the blanched spinach.
- Put mixture in a bowl with soy sauce mixture and toss well. Serve at once, topped with few red pepper threads, if desired. Serve with a healthy serving of noodles.
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